Green Chick Peas - healthy and tasty summer recipe!

I found this recipe from Joyful Belly website, added cilantro heavy-handedly, and the dish was just delicious. And it is healthy, too!

Green Pesto Chick Peas

1/2 cup fresh basil
1/2 cup fresh cilantro
2 pinches of cayenne pepper, or to the taste
1/2 cup coconut milk
1+ lime juice1/4 tsp salt
2 cans (15 oz) chick peas
1 tbsp olive oil

In a medium sized bowl, whisk together the olive oil, coconut milk, and lime juice until the consistency is smooth. On a cutting board, stem and finely chop the basil and cilantro. Puree the coconut base, basil,    cilantro, and salt in a food processor to desired consistency. Taste it, and adjust salt to your preference. Set the pesto aside to marinate the flavors.

Saute the Chickpeas: Drizzle olive oil in the bottom of a large frying pan. Strain and rinse then toss in canned or home-cooked chickpeas. Saute until they are lightly browned, and slightly crispy. 

Turn off the heat, and pour the sauce into the pan and toss with the chickpeas. Serve with a lemon wedge and a little garnish of basil on top. Yumms!