Tuscan Style Insalata di Ceci

Now don’t go throwing out those Beet Greens after using the beet roots! The greens are so nutritious, they can be made into a healthy pesto that can be used in all types of recipes. . It is a delicious vitamin and mineral packed substitution for the usual herbs found in basic pesto.

Tuscan Style Chickpea Salad

  • Servings: 4
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I cooked my own chickpeas, adding on overnight soaking and cooking time, but you can use organic canned chickpeas for quicker results.


  • 1 can organic chick peas, rinsed and drained
  • 1 ½ tbsp. homemade beet green pesto, recipe on my blog: beet root soup and beet green pesto recipe
  • juice from 1 fresh lemon
  • 1tbsp. extra virgin olive oil, salt and pepper to taste
  • 1 c. sliced grape tomatoes
  • ¼ c. sliced red onion
  • ¼ c. sliced olives


  1. In a medium bowl, gently mix the chickpeas with the pesto, adding in the olive oil, salt and pepper, and fresh lemon juice.
  2. Add in the tomatoes, red onion, and olives, gently mixing until all is coated.

The chickpea salad by itself is a great Vegan side dish, or an appetizer. When plating, I added on dry sausage and a few arugula sprigs.

A GourmetMariChef.com exclusive recipe




4 responses to “Tuscan Style Insalata di Ceci”

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