Creamy chickpea pesto salad
Spain on a Fork · ♥ 1K likes · 10.9K views · 7 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 can chickpeas
Drain two cans of chickpeas into a colander, rinse under water, shake off the excess and transfer to a large bowl.
- 15 whole raw blanched almonds
- 18 g raw pine nuts
Heat a fry pan over medium heat and add the almonds and pine nuts.
Pan roast the nuts 3 to 4 minutes, mixing continuously, until lightly browned; remove from the heat and transfer to a bowl.
- 150 g fresh spinach
- 15 whole fresh basil leaves
- 2 cloves garlic
- 30 g grated cheese
- 15 ml fresh lemon juice
- sea salt
- freshly cracked black pepper
Add the spinach, basil, halved garlic, grated cheese and lemon juice to a food processor; season with sea salt and black pepper.
Run the food processor about 1 minute until finely chopped and blended, scraping down the sides at the halfway point.
Add the roasted almonds and pine nuts and run another 15 to 20 seconds.
Streaming in the olive oil
- 60 ml extra virgin olive oil
With the motor running, slowly add the olive oil and run a few more seconds to a creamy sauce.
- 50 g chopped red onion
- 75 g chopped cherry tomatoes
Transfer the pesto to the bowl of chickpeas, add the red onion and cherry tomatoes, season with sea salt and black pepper and mix until well combined.
Tossing the salad
Serve at room temperature or chilled; holds 3 to 4 days in an airtight container in the fridge.