Chickpea Salad with Buttermilk-Basil Dressing

• 1-1/2 cup chickpeas, cooked
• 1 sweet red pepper, cored and julienned
• 2 to 3 romas
• 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
• 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

1. In a medium bowl combine chickpeas, pepper, tomato, and scallions.
2. Pour buttermilk, lemon juice and pulp, vinegar, oil, and garlic into a food processor and process until thick.
3. Then add basil and process again until leaves are minced.
4. This can all be done by hand but will be less creamy-textured.
5. To toast pine nuts, heat a dry non-stick skillet over medium heat.
6. Add pine nuts and saute until toasted, approximately 2 minutes.
7. Be careful not to let them burn.
8. Pour dressing over chickpea mixture and toss well to combine.
9. Spoon onto lettuce leaves and sprinkle with pine nuts.
10. Serve as a light lunch, with iced tea, crusty bread and wedges of melon.

chickpeas, sweet red pepper, romas, tomatoes, scallions, buttermilk, lemon juice, wine, cider vinegar, olive oil, clove garlic, basil, pine nuts

Taken from www.foodgeeks.com/recipes/4345 (may not work)