CREAMY Chickpea Pesto Salad | HEALTHY 10 Minute Recipe

This creamy chickpea pesto salad is what healthy and delicious food is all about. We’re talking a ton of great flavors, simple heart-healthy ingredients, and all done in about 10 minutes. Serve it as a starter or even as a main course, as it certainly has enough protein.

To make this recipe, I used canned chickpeas. Just to make things quicker and easier. If you prefer, you can use dried chickpeas. Just soak them in water overnight and then simmer them the following day for 1 to 2 hours or until they’re tender.

What flavors this chickpea salad is the pesto sauce. Made with spinach, basil, garlic, lemon juice, Manchego cheese, almonds, pine nuts, and olive oil. For the spinach, I used fresh bagged spinach, but you can use the regular kind as well. For the Manchego cheese, you can substitute it for any other semi-hard cheese.

TIPS & TRICKS to Make this Recipe: You can serve this chickpea pesto salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this CREAMY Chickpea Pesto Salad

CREAMY Chickpea Pesto Salad

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2
  cans
  chickpeas (garbanzo beans)
  15.5 oz / 440 grams each
• 15
  blanched almonds
• 2
  tbsp
  pine nuts
  18 grams
• 5
  oz
  fresh spinach
  150 grams
• 15
  fresh basil leaves
• 2
  cloves
  garlic
• 1
  tbsp
  lemon juice
  15 ml
• 1/4
  cup
  grated Manchego cheese
  60 grams
• 1/4
  cup
  extra virgin olive oil
  60 ml
• 1/3
  cup
  chopped red onion
  50 grams
• 1/2
  cup
  chopped cherry tomatoes
  75 grams
• sea salt & black pepper

Instructions

1. Drain the cans of chickpeas into a colander and rinse under water, then shake off any excess water, and transfer into a large bowl

2. Heat a fry pan with a medium heat and add in the almonds and pine nuts, mix continuously, after 3 to 4 minutes and the ingredients are lightly pan roasted, remove the pan from the heat and transfer into a bowl

3. Add the spinach into a food processor, along with the basil, cloves of garlic, grated cheese, lemon juice, and season with salt & pepper, run the food processor for 1 minute, making sure to scrape down on the sides at the half way point

4. After 1 minute and the ingredients are well blended, add in the almonds and pine nuts, run the food processor for another 15 to 20 seconds, then with the motor still running, slowly add in the olive oil, once all the oil has been added continue to process for another 15 to 30 seconds or until you get a creamy sauce

5. Transfer the pesto sauce over the chickpeas, along with the chopped red onion, chopped cherry tomatoes, and season with a kiss of salt & pepper, mix together until well mixed

6. Serve at room temperature or even chilled, enjoy!

Nutrition Facts

CREAMY Chickpea Pesto Salad

Amount Per Serving

Calories 419
Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 5g31%

Polyunsaturated Fat 6g

Monounsaturated Fat 13g

Cholesterol 8mg3%

Sodium 325mg14%

Potassium 643mg18%

Carbohydrates 35g12%

Fiber 11g46%

Sugar 2g2%

Protein 16g32%

Vitamin A 3567iu71%

Vitamin C 18mg22%

Calcium 208mg21%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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