Empty My Fridge
CREAMY Chickpea Pesto Salad | HEALTHY 10 Minute Recipe
Ingredients
- Chickpea2 cans
- Almond15
- Pine nut2 tbsp
- Spinach5 oz
- Basil15
- Garlic2 cloves
- Lemon1 tbsp
- Manchego cheese · grated¼ cups
- Extra virgin olive oil¼ cups
- Red onion · chopped⅓ cups
- Cherry tomato · chopped½ cups
- Salt
- Black pepper
Instructions
- Drain and rinse the chickpeas, shake off excess water, and put them in a large bowl.
- Dry-toast the almonds and pine nuts in a frying pan on medium heat, stirring constantly, for 3 to 4 minutes until lightly toasted. Take off the heat and transfer to a bowl.
- In a food processor, blend the spinach, basil, garlic, grated cheese and lemon juice, seasoning with salt and pepper, for 1 minute, scraping down the sides halfway through.
- Add the toasted almonds and pine nuts and process for another 15–20 seconds. With the motor running, slowly add the olive oil, then process 15–30 seconds more until creamy.
- Pour the pesto over the chickpeas, add the red onion and cherry tomatoes, and season lightly with salt and pepper. Mix well.
- Serve at room temperature or chilled.
Summarized from Spain on a Fork's video. Watch it for the details.
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