Green Bean Salad w/ Chickpeas & Mint Pesto

This is a straight rip-off from Rachel Ray - she inspired this recipe and I LOVE it. 


Green Bean Salad w/ Chickpeas & Mint Pesto

Nutritional Data per serving:
Calories 324
Total Fat 15.9g
Saturated Fat 2.3g
Cholesterol 3mg
Sodium 65mg
Total Carbohydrates 35.5g
Dietary Fiber 11.2g
Sugars 6.3g
Protein 12.7g

1 lb. green beans, trimmed and sliced into 2" pieces
1 small can of garbanzo beans (chickpeas), rinsed and drained

Pesto:
1 cup of fresh basil leaves
1/2 cup of fresh mint leaves
1/4 cup of pine nuts
1 small clove garlic
sea salt & pepper
1/4 cup grated Parmesan cheese
1/3 cup of olive oil

Boil the green bean pieces in heavily salted water for about 2 minutes until al dente.
Drain and transfer to a bowl.
Add the rinsed chickpeas to the bowl with the green beans.

In a food processor, whiz the pesto ingredients together, adding the olive oil last until you get the consistency you want.
Taste and adjust the seasonings to how you like it (more cheese, salt or oil).

Spoon the pesto over the beans and chickpeas and toss.
Serve room temperature.