Are you looking for an easy and delicious salad? You have come to the right place.
It would be nice to use the herbs in my garden, but since they are not available yet (patience), I bought basil and mint at the supermarket.
I loved this for lunch, and as a side dish for grilled chicken.
Healthy, easy and yummy.
Green Bean Salad w/ Chickpeas & Mint Pesto (inspired by Rachael Ray):
1 lb. green beans, trimmed and sliced into 2" pieces
1 small can of garbanzo beans (chickpeas), rinsed and drained
Pesto:
1 cup of fresh basil leaves
1/2 cup of fresh mint leaves
handful of pine nuts
1 small clove garlic
sea salt & pepper
1/4 cup grated Parmesan cheese
1/3 cup of olive oil
Boil the green bean pieces for about 2 minutes until al dente. Drain and transfer to a bowl. Add the rinsed chickpeas to the bowl with the green beans.
In a food processor, whiz the pesto ingredients together, adding the olive oil last until you get the consistency you want. Taste and adjust the seasonings to how you like it (more cheese, salt or oil).
Spoon the pesto over the beans and chickpeas and toss. Serve room temperature.
Enjoy!
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8 comments:
Love the idea of adding mint to the pesto. I'm imaging the fresh tastes and will definitely try it.
That looks so healty and it does look good.
Looks delicious - I'm loving all these chickpea recipes! Definitely useful for the upcoming bathing suit season!
That is one I want to eat on the patio on a warm summer day
And now I know what I'm having for lunch next week! Score.
Chickpeas any time and almost any way score high points with me. Great idea to use pesto with them. Rachel Ray, huh? I want to hate her but sometimes she does have good ideas.
Oh my goodness!! This looks awesome. I have to try this
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