Make your healthy intentions this year all the more easy with this chickpea and pesto salad recipe, packed with nutrients and satisfaction.
Serves 2-4
Ingredients:
1 small aubergine, cut into small chunks
½ a red onion, cut into small chunks
2 tbsp olive oil
Himalayan pink salt, to season
Bunch of basil
2 garlic cloves
1/3 cup of scant pumpkin seeds
Juice of half a lemon
1/8 tsp of nutmeg
1/8 tsp of cinnamon
1/8 tsp of crush chili pepper
1 can of chickpeas
Baby greens
200g sundried tomatoes
1 avocado, sliced
2-3 spring onions, sliced
To serve
Drizzle a little olive oil and freshly ground pepper (optional)
Method:
Preheat the oven to 350F.
In a dish arrange the aubergine and onions, coat with a tablespoon of olive oil and season with a little Himalayan salt. Roast for 30-40 minutes.
Once your vegetables are done, throw them into a blender with the remaining olive oil, basil, garlic, pumpkin seeds, the lemon juice, nutmeg, cinnamon, chilli, and blitz until everything is blended together.
Toss the chickpeas in a few tablespoons of pesto. (If you have some left over, store it in the fridge and add it to brown rice pasta, roasted vegetables or spread on rice cakes. It also works well as a dip with crudités.)
Arrange the baby greens, tomatoes and avocados on a plate with the chickpeas tumbled onto them. Sprinkle with the spring onions.
If using, serve with some freshly ground pepper and olive oil.
