Chickpea Pesto Salad

Another good use of basil.  Kids liked helping make this, but weren't crazy about eating it.  I loved it, both alone and on top of a salad.  

Ingredients:

• 3 cups cooked chickpeas or 2 15-ounce cans, rinsed and drained
• ¼ cup chopped fresh basil leaves
• 2 small garlic cloves, minced
• juice of 1 lemon
• 3 Tablespoons  olive oil
• ½ teaspoon fine grain sea salt or to taste
• freshly ground pepper to taste
• 1/3 cup parmesan cheese 
• cherry tomatoes, halved (optional)

Combine all ingredients in a bowl.  That's it.