Pesto Garbanzo and Zucchini Salad
- 1 small zucchini, thinly sliced
- 2 celery stalks, thinly sliced
- 1 can (15 ounces) chickpeas, rinsed and drained
- 2 tbsp Basil Pesto
- 2 tbsp freshly squeezed Lemon Juice
- 2 tbsp chopped Italian Parsley
- Salt and pepper to taste
- Cooked chicken meat (optional), cut in cubes
- In a bowl, mix everything together.
- Mix well.
- Serve over a bed of mixed spring salad.
© Copyright 2013 Michael Lam, M.D. All Rights Reserved.