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

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CREAMY Chickpea Pesto Salad

Course Main Course, Salad

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 5 minutes

Servings 4

Calories 419 kcal

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!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

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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