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Potato And Chickpea Pesto Salad
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It's lunch time and you might need some healthy carbs after a long sunday walk. Here is my potato pesto salad with loads of herbs, chickpeas and baby tomatoes...to be enjoyed warm or cold. You will find the recipe on www.thefrankblog.org . * * * * * * * * * * * * * * * * From now on I am going to provide the three creative and juice loving guys from @thefrankjuice with one recipe per week. My daughter Larissa @larissabrachvogel is a working student for them and developed their blog, that was launched this week. It's so much fun working with young and adventurous people who are always one step ahead. The blog is all about easypeasy and comforting food, fresh ingredients and first of all having fun keeping your body and soul healthy. I'm sure you'll love it. As the blog is german, please do not hesitate to ask me for any translation concerning these particular recipes. -@curlew_and_dragonfly

Details

Prep time 10mins
Cook time 15mins
Serves or Makes: 2-4
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Recipe

For the Pesto

ingredients

  • 1/ 4 cup olive oil
  • 1 small bunch basil
  • 5 stems parsley
  • 2 heaping tablespoons roasted almonds
  • 1 lemon, juiced
  • 1 teaspoon sea salt
  • black pepper, freshly ground

For the Salad

ingredients

  • 1 1/ 3 pounds small potatoes
  • 1 (15 ounce) can chickpeas, drained
  • 1/ 2 pint cherry tomatoes, halved
  • Handful parsley
  • Handful purslane

To Make the Pesto

Method

  • Step 1

    Put all ingredients into a blender or food processor. Blend until smooth.

To Make the Salad

Method

  • Step 1

    Bring a large pot of salted water to a boil. Cook potatoes until fork-tender. Remove from water and let cool slightly. Cut in half.

  • Step 2

    Combine all ingredients in a large bowl. Toss with pesto and garnish with extra parsley and purslane if desired.

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