This bright, peppery pesto is also delicious tossed with a combination of white beans, string beans, and tuna. Or mix it into 2 cups of cooked whole wheat couscous or bulgur.
1 tablespoon lemon juice
1 clove garlic
2 cups arugula
1 cup fresh basil
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 15-ounce can no-salt chickpeas, drained
1/2 teaspoon salt
8 butter lettuce leaves
Combine lemon juice, garlic, arugula, basil, oil and pepper in a food processor. Process until the herbs and garlic are finely chopped. In a medium bowl, toss the chickpeas with the pesto and season with up to 1/2 teaspoon salt. Serve on the lettuce leaves.