1/2cupthin sliced Persian cucumberthese are the small ones, do not peel
1/2cupsmall mozzarella pearls
1/2cuphalved or quartered cherry tomatoesassorted colors
1/3cupquartered small radishes
1/3cupdiced black olives
1/4cupfinely minced red onion
fresh cracked black pepper
pesto dressing (this will make more than you need, use the rest on pasta!)
2large handfuls fresh basil leaves and part of the stemsI used my whole TJs basil plant
1small garlic clovesmashed and peel removed
juice of 1/2 lemon
a good grating of fresh Parmesanas much or as little as you like
1/4cupolive oilgive or take
salt to taste
1/4cuptoasted pine nutstoast in a little olive oil in a skillet for several minutes, stirring constantly until they turn nutty brown.
Put the drained, rinsed, and dried chickpeas in a large salad bowl along with the rest of the salad ingredients.
To make the pesto dressing, process the basil, garlic, and lemon briefly until it breaks down into a thick paste. Add the cheese and enough olive oil to make a loose pourable consistency. Add salt to taste, and more cheese, and/or lemon if you like.
Toss the salad with just enough pesto to thoroughly coat everything. Serve topped with the toasted pine nuts, a good grinding of fresh cracked pepper, and accompanied by a couple of lemon wedges.