- 1 15.5 ounce can chickpeas, rinsed and drained
- 1/4 cup Basil Pesto
- 3 tablespoons crumbled feta
- 3 tablespoons diced red onion
- 2 tablespoons toasted pine nuts optional
Mix chickpeas with basil pesto in a small mixing bowl.
Stir in feta cheese,red onion and pine nuts.
Refrigerate for 30 minutes before serving.
Recipe source: http://motherthyme