chickpea, tomato and pesto salad
By Claire
About This Recipe
This colourful veggie recipe can be on the table in no time.
Recipe Tags
Instructions
Ingredients
Large pack fresh basil leaves
200g fat-free natural cottage cheese
100ml cooled vegetable stock
2 garlic cloves, crushed
1 tsp dried red chilli flakes
Finely grated zest and juice of 1 unwaxed lemon
300g red and yellow cherry tomatoes, halved or quartered
400g can chickpeas, drained and rinsed
Small bag rocket
6 baby courgettes, thinly sliced
100g radishes
200g asparagus tips
Method
1. To make the pesto, put the basil, cottage cheese, stock, garlic, chilli flakes, lemon zest and juice in your food processor and blend until smooth (add a little extra water or stock if it's too thick). Season to taste.
2. Put the cherry tomatoes in a salad bowl with the chickpeas, rocket, courgettes, radishes and asparagus, then toss everything together.
Nutritional Information
basil leaves
cottage cheese
vegetable stock
garlic
chilli flakes
lemon
cherry tomatoes
chickpeas
rocket
courgettes
radishes
asparagus
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chickpea, tomato and pesto salad