Chickpeas With Pesto, Olives and Vinaigrette

[Guest guest]

Chickpeas With Pesto, Olives and Vinaigrette  

 

1 tbsp. olive oil

1 tsp. white wine vinegar

Heaping Tablespoon of Pesto

1 tsp. dijon mustard

1 16 to 19 oz. can chickpeas, rinsed and drained

1/2 cup pimiento-stuffed olives, drained and sliced

1 tbsp. minced fresh parsley leaves

freshly ground black pepper

 

In a bowl whisk together oil, vinegar, pesto and mustard. Add chick-peas,

olives, parsley, pepper, and salt to taste and toss to combine.  I like this

toss with pasta or a bowl of salad greens.  It's good on pizza also.

Serves 2.