Warm salad with crunchy chickpeas and parsley pesto
Creative | Vegetarian

Warm salad with crunchy chickpeas and parsley pesto

Ingredients:

Warm salad with crunchy chickpeas and parsley pesto

  • 1 cup cooked chickpeas
  • 1 sweet potato
  • 1 tablespoon olive oil
  • Salt (to taste)
  • Garlic powder (to taste)
  • 1 avocado
  • 1 bunch spinach
  • Feta cheese (to taste)
  • Parsley pesto
  • 1 bunch parsley
  • 1 clove garlic
  • 3 tablespoon lemon juice
  • 7 tablespoon parmesan cheese
  • 8 tablespoon olive oil
  • 6 to 8 tablespoon walnuts
  • Salt and black pepper to taste
  1. Start by preparing the crunchy chickpeas: drain the chickpeas very well, dry them with a cloth and pour them in a large bowl. Add the olive oil, salt and garlic powder and mix well.
  2. Pour into the baking dish and add the thinly sliced sweet potato, mix well, and bake in the oven at 180°C for about 25-30 minutes stirring several times during cooking. Allow to cool completely.
  3. For the Parsley Pesto: Put the parsley, garlic, parmesan cheese, and walnuts in a food processor, add the olive oil and lemon juice, and blend to a paste. Season to taste.
  4. In a salad bowl arrange the well-washed spinach leaves and add the crunchy chickpea and sweet potato mixture, the crumbled feta cheese and the sliced avocado. Finish with a drizzle of olive oil, pepper, and parsley pesto.
  5. Enjoy your meal!

By Mafalda Almeida

Method:

Warm salad with crunchy chickpeas and parsley pesto

  • 1 cup cooked chickpeas
  • 1 sweet potato
  • 1 tablespoon olive oil
  • Salt (to taste)
  • Garlic powder (to taste)
  • 1 avocado
  • 1 bunch spinach
  • Feta cheese (to taste)
  • Parsley pesto
  • 1 bunch parsley
  • 1 clove garlic
  • 3 tablespoon lemon juice
  • 7 tablespoon parmesan cheese
  • 8 tablespoon olive oil
  • 6 to 8 tablespoon walnuts
  • Salt and black pepper to taste
  1. Start by preparing the crunchy chickpeas: drain the chickpeas very well, dry them with a cloth and pour them in a large bowl. Add the olive oil, salt and garlic powder and mix well.
  2. Pour into the baking dish and add the thinly sliced sweet potato, mix well, and bake in the oven at 180°C for about 25-30 minutes stirring several times during cooking. Allow to cool completely.
  3. For the Parsley Pesto: Put the parsley, garlic, parmesan cheese, and walnuts in a food processor, add the olive oil and lemon juice, and blend to a paste. Season to taste.
  4. In a salad bowl arrange the well-washed spinach leaves and add the crunchy chickpea and sweet potato mixture, the crumbled feta cheese and the sliced avocado. Finish with a drizzle of olive oil, pepper, and parsley pesto.
  5. Enjoy your meal!

By Mafalda Almeida

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