Chickpea, potato and cilantro pesto salad 🥗

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

We added nectarines to this dish to complement the freshness of the tomato and cucumber, but you can always use another fruit of your choice to provide that contrast. It makes a great packed lunch for the beach or a lovely picnic.

Recipe for the main course:

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

For the cilantro pesto:

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

Preheat the oven to 200ºC (390ºF). 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.

Add the head of garlic to the oven, inside a sheet of aluminum foil. In a food processor, place the cilantro, almonds, salt, lemon juice, and olive oil and blend. If it's too thick, you can add a little water. Add 3 cloves of garlic roasted in the oven, mix, and grind.

Dice the tomato, peel and dice the cucumber, peel and dice the nectarines and set aside. Add potatoes, tomatoes, cucumber, nectarines and cooked chickpeas to the dish. Top with pesto, a drizzle of olive oil and freshly ground black pepper. It's ready!