We’ve been trying to think of ideas for all of this basil we’ve been getting from our CSA lately. After a couple of batches of pesto in recent weeks (made with basil, garlic scapes, pine nuts, nutritional yeast, and water), we tried something new; a chickpea, bell pepper, & pesto wrap. It was pretty good and was a fresh compliment to our baked sweet potato fries.

Chickpea, Bell Pepper & Pesto Wraps

Fresh vegetable and bean wrap for the win!!

Ingredients

2 14 oz cans chickpeas
1 red bell pepper
4 scallions, sliced thin
3 cups fresh basil, 1 bunch
2 garlic scapes
1/4 cup pine nuts
Red wine vinegar
Salt & pepper
Lettuce
Tomato, sliced

Instructions

Process basil and garlic scapes in a food processor until finely minced.
Add bell pepper, pine nuts, and scallions. Pulse until chopped fine.
Mix the basil & pepper mixture with the chickpeas and add several splashes of vinegar, salt, and pepper to taste.
Serve in flour tortillas with lettuce and tomato.