Chickpea Salad, with Roasted Potatoes and Cilantro Pesto!

Salada de grão de bico com pesto de Coentros Equal Food Cabaz frutas e legumes

This is the perfect summer salad for the hot days: chickpea salad, with roasted potatoes and cilantro pesto!

We also added some nectarines for a fresh fruit taste. Bring it for the beach or for a picnic to enjoy with friends!


For the main dish:


  • 500 g of sweet potato and white potato
  • 2 tbsp of olive oil
  • 1 tbsp of paprika
  • 1 tsp of salt
  • 1 tsp of garlic powder
  • 1 Tomato
  • 1/2 cucumber
  • 1 Nectarine
  • 100 g of chickpeas
  • 1 garlic head


For the cilantro pesto:


  • 1 cup of cilantro
  • 1 tbsp of almonds
  • 1 tsp of salt
  • 1/2 lemon
  • 1 tbsp of olive oil




  1. Pre heat the oven at 200ºC. Cut and peel the potatoes, wash and dry. Put them in a bowl and Jason with olive oil, salt and garlic powder. Roast for 30 minutes in the oven.
  2. Add the garlic head to the oven, inside an aluminum foil.
  3. In a food processor, put the cilantro, the almonds, the salt, the lemon juice, the olive oil, half of the roasted garlic head (peeled) and blend.
  4. Cut the tomatoes into cubes, peel and cut the cucumber into cubes, peel and cut the nectarines and save for later.
  5. To a plate add the potatoes, tomatoes, cucumber, nectarine, and the chickpeas. Top it with the pesto, a little bit of olive oil and cracked pepper, and it’s ready to eat!


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