INGREDIENTS
1/3 cup
Pepperoni
1 tbsp
Basil
1 14.5 ounce can
Chickpeas
1 tbsp
Flat-leaf parsley
1
medium clove Garlic
1 1/2 tsp
Lemon
1 1/2 tsp
Thyme, leaves
1/2
Yellow onion, medium
1
Kosher salt and freshly ground black pepper
1 1/2 tbsp
Olive oil, extra-virgin
1 tbsp
Red wine vinegar
1/2 cup
Parmesan cheese, grated