Ingredients
- 1 lemon
- 4 ounces feta cheese, crumbled (about 1 cup)
- 2 tablespoons pesto (such as Gotham Greens)
- 6 tablespoons finely-chopped fresh basil, divided
- freshly-ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, grated or minced
- kosher salt
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 pint (5 ounces) cherry tomatoes, halved or quartered if large*
- 1/4 small red onion, thinly sliced
- 4 mini naan or small pitas, or two large ones cut in half
- balsamic glaze, for serving
Instructions
- Zest half the lemon into a large bowl and half into smaller one. Slice the lemon in half and juice half into each bowl.
- To the smaller bowl: add the feta, pesto, 2 tablespoons of the basil, and several grinds pepper. Smash with a fork until fully combined and spreadable.
- To the larger bowl: add the oil, garlic, a generous pinch of salt, and several grinds pepper and whisk to combine. Add the chickpeas, tomatoes, onion, and remaining 4 tablespoons basil. Season with salt until it tastes really vibrant and flavorful.
- Toast the naan in a toaster, skillet, or under the broiler. Divide the feta mixture between them, followed by the chickpea salad. Finish with a drizzle of balsamic glaze.
- Enjoy any leftover salad over greens, in a pita pocket, as a side dish, etc.
*This is the fastest way to slice cherry tomatoes!