Chickpea Salad with Buttermilk-Basil Dressing
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Ingredients
| 1-1/2 cup | chickpeas, cooked | | 1 | sweet red pepper, cored and julienned | | 2 to 3 | romas or | | similar firm, meaty tomatoes, diced and seeded if necessary to prevent drippiness | | 2 | scallions, julienned | | 2 tbsp. | buttermilk | | 1 tbsp. | lemon juice, with pulp | | 1 tbsp. | wine or | | cider vinegar | | 1 tbsp. | olive oil | | 1 clove | garlic | | 2 tbsp. | steamed fresh basil leaves | | 1 tbsp. | pine nuts | | Lettuce leaves, for serving, preferably red |
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Instructions
In a medium bowl combine chickpeas, pepper, tomato, and scallions. Pour buttermilk, lemon juice and pulp, vinegar, oil, and garlic into a food processor and process until thick. Then add basil and process again until leaves are minced. This can all be done by hand but will be less creamy-textured.
To toast pine nuts, heat a dry non-stick skillet over medium heat. Add pine nuts and sauté until toasted, approximately 2 minutes. Be careful not to let them burn.
Pour dressing over chickpea mixture and toss well to combine. Spoon onto lettuce leaves and sprinkle with pine nuts. Serve as a light lunch, with iced tea, crusty bread and wedges of melon.
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