Chickpea Salad with Roasted Potatoes and Coriander Pesto

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

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

We added nectarines to this dish to complement the freshness of the tomatoes and cucumbers, but you can always use another fruit of your choice to provide that contrast. It makes a great lunchbox for the beach or a nice picnic.

Revenue

For the main course:

 

  • 500 g sweet and white potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 Tomato
  • 1/2 cucumber
  • 1 Nectarine
  • 100 g chickpeas
  • 1 head of garlic

 

For the coriander pesto:

 

  • 1 cup of coriander
  • 1 tablespoon almonds
  • 1 teaspoon salt
  • 1/2 lemon
  • 1 tablespoon olive oil

 

Preparation:

 

  1. Preheat the oven to 200ºC. Cut and peel the potatoes, wash them well and dry them. Then, place them in a bowl and season with olive oil, paprika, salt and garlic powder. Bake for 30 minutes.
  2. Add the head of garlic to the oven, inside a sheet of aluminum foil.
  3. In a food processor, place the coriander, almonds, salt, lemon juice, and olive oil and blend. If it is too thick, you can add a little water. Add 3 cloves of oven-roasted garlic, mix and blend.
  4. Cut the tomato into cubes, peel and cut the cucumber into cubes, peel and cut the nectarines and set aside.
  5. Add potatoes, tomatoes, cucumber, nectarines and cooked chickpeas to the dish. Top with pesto, a drizzle of olive oil and ground black pepper. It's ready!

← Older Post Newer Post →