Chickpea, Zoodle and Pine Nut Pesto Salad

Having a sort-out one afternoon, I decided to use up various bits and bobs I had and turn them into our evening meal.   I had recently seen a delicious recipe on The Juicy Health Company using chickpeas which prompted me to dig out a tin of these versatile peas and incorporate them into a dish.    The result was really filling and tasty and the bonus was that I now have two tubs of pesto in the freezer for use on another day.

First off, I made some pesto (this quantity made 3 small tubs)

PESTO:
¼ cup toasted pine nuts
1 garlic clove
1 bunch coriander
½ green pepper
1 tablespoon lime juice
¼ cup extra virgin olive oil
½ teaspoon salt
Freshly ground black pepper

INGREDIENTS:

1 Courgette/Zucchini
1 Sweet Potato
Rocket
Baby Tomatoes
1 Avocado
Tin of Chickpeas

In a food processor, blend the pine nuts and garlic clove. Add the coriander and pepper and process. Add the lime juice, olive oil and seasoning to taste. Blitz until blended.

I had one large courgette and one sweet potato which I turned into noodles (or zoodles) with my spiralizer.   I added a can of drained and rinsed chickpeas and sautéed these quickly over a high heat.  I then stirred in one tub of pesto and served it on a plate of rocket, baby tomatoes and avocado.

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Pine Nut and Coriander Pesto

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Chickpea, Zoodle and Pesto Salad

 

 

 

 

 

 

 

So simple, yet so tasty and filling.   The pesto could be made with almost any nut/herb combination and the noodles could be carrot, courgette, sweet potato etc.

NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
This entry was posted in Brunch, Dinner, Lunch, Salads, Vegetarian and tagged , , , , , , , , , , , . Bookmark the permalink.

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