Chick-pea, Pepper, and Pine Nut Salad with Creamy Basil Dressing

1 1/2 cups cooked chick-peas
1 sweet red pepper, cored and cut into julienne strips
1 tomato, seeded, juiced, and chopped
2 scallions, cut into julienne strips
2 tablespoons buttermilk
1 tablespoon lemon juice and pulp
1 tablespoon wine vinegar
1 tablespoon olive oil
1 clove garlic
2 tablespoons steamed fresh basil leaves
1 tablespoon pine nuts
red lettuce leaves for serving

In a medium bowl, combine chick-peas, pepper, tomato, and scallions. Pour buttermilk, lemon juice and pulp, vinegar,
oil, and garlic into an electric spice grinder and process until thick. Then add basil and process again until leaves are
minced. (If you don't have a spice grinder, whisk liquid ingredients together and mince basil and garlic by hand. It will
taste good but won't be as creamy.)
To toast pine nuts, heat a dry, nonstick skillet over medium heat. Add pine nuts and saute until toasted, about 2
minutes. Be careful not to let them burn.
Pour dressing over chick-pea mixture and toss well to combine. Spoon onto lettuce leaves and sprinkle with pine
nuts. Serve as a first course, a light lunch, or an accompaniment to roast lamb.
Makes 4 servings