Chickpea salad with pea pesto
Chickpea salad with pea pesto

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, chickpea salad with pea pesto. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chickpea salad with pea pesto Shandré Candiotes Pretoria, Gauteng, South Africa. Put the drained, rinsed, and dried chickpeas in a large salad bowl along with the rest of the salad ingredients. To make the pesto dressing, process the basil, garlic, and lemon briefly until it breaks down into a thick paste. Add the cheese and enough olive oil to make a loose pourable consistency.

Chickpea salad with pea pesto is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Chickpea salad with pea pesto is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have chickpea salad with pea pesto using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Chickpea salad with pea pesto:
  1. Get 1 can chickpeas in brine
  2. Make ready 1 sweet baby pepper
  3. Get 2 tomatoes
  4. Make ready 1/4 celery stalk
  5. Prepare 1/2 red onion
  6. Make ready 60 g feta
  7. Make ready TT salt
  8. Make ready TT pepper
  9. Make ready 150 ml garden peas and basil pesto (see recipe)

Add chickpeas and pulse until chopped but still slightly chunky. Scrape the bowl down and process a little more, adding an extra tablespoon oil (or warm water) if needed, to thin the pesto. When the pasta is ready, add it to a large mixing bowl along with the chickpeas. Add the pesto and mix everything well.

Instructions to make Chickpea salad with pea pesto:
  1. Preheat oven to 180°C.
  2. Drain the chickpeas. Roast in the oven for 10 minutes or until golden. Add to a bowl.
  3. Cut the sweet baby pepper in half and remove the seeds. Cut into small cubes. Add to the chickpeas.
  4. Cut the tomatoes into blocks. Add to the chickpeas.
  5. Cut the celery stalk into slices. Add to the chickpeas.
  6. Cut the red onion into small cubes. Add to the chickpeas.
  7. Crumble feta and add to the chickpeas.
  8. Season with salt and pepper.
  9. Serve with garden peas and basil pesto.

When the pasta is ready, add it to a large mixing bowl along with the chickpeas. Add the pesto and mix everything well. Fold in the arugula, if using, and serve. Add Basic Basil Pesto and a squeeze of lemon. Avocado Chickpea Pesto Salad - Diced avocados, tomatoes, chickpeas & mozzarella balls tossed in a fresh pesto sauce.

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