• 2 15- ounce cans chickpeas, drained and well rinsed
• 1 cup finely diced bell peppers, assorted colors
• 1/2 cup thin sliced Persian cucumber, these are the small ones, do not peel
• 1/2 cup small mozzarella pearls
• 1/2 cup halved or quartered cherry tomatoes, assorted colors
• 1/3 cup quartered small radishes
• 1/3 cup diced black olives
• 1/4 cup finely minced red onion
• fresh cracked black pepper

pesto dressing (this will make more than you need, use the rest on pasta!)

• 2 large handfuls fresh basil leaves and part of the stems, I used my whole TJs basil plant
• 1 small garlic clove, smashed and peel removed
• juice of 1/2 lemon
• a good grating of fresh Parmesan, as much or as little as you like
• 1/4 cup olive oil, give or take
• salt to taste

garnish

• 1/4 cup toasted pine nuts, toast in a little olive oil in a skillet for several minutes, stirring constantly until they turn nutty brown.
• lemon wedges