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Chinese Recipe Here

Basil Pesto Chickpea Salad

This healthy, easy and delicious salad is easy to make, can be used for a side dish or main.


青酱鹰嘴豆 (Basil Pesto Chickpea Salad)


Preparation:      15 minutes
Cooking Time:   40 minutes
Serves:             4 people
 

Ingredients

Green beans, 220g, snap the ends, rinse in cold water
Dried garbanzo beans (Chickpeas), 1cup, soak in cold water overnight

Pesto
Basil leaves, 30g
Pine nuts, 3 tbsp
Olive oil, 4 tbsp
Parmesan cheese (grated), 2 tbsp
Salt & pepper to taste

Direction
A. In a food processor, blend all pesto ingredient together, mix well, add salt and pepper. Let pesto sit for 30 minutes before tasting;
B. Transfer soaked chickpeas to a cooking pot, cover with water 2 inches above chickpeas. Bring to boil, then reduce the heat to simmer for about 30 minutes until tender, let cool, drain; 
C. Boil a large pot of water, add green beans and boil for 2 minutes. Remove the beans and immediately shock them in cold water for 2 minutes, drain;
D/E: Spoon the pesto over the beans and chickpeas, toss and serve.
 
青酱鹰嘴豆 (Basil Pesto Chickpea Salad)
Tips
: Cooked chickpeas can keep covered in the refrigerator for up to three days. They can also be frozen in an airtight container for about a month. 

青酱鹰嘴豆 (Basil Pesto Chickpea Salad)