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
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
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.)
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.