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Rocket and chickpea salad with pesto dressing recipe
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7 ratings
Light and peppery, delicate rocket leaves are the star of the show in this vibrant and healthy veggie salad. A generous serving of chickpeas and walnuts ensures plenty of protein and fibre, so enjoy this salad as a main, if you like! See method
Ingredients
- 1 small red onion, very finely sliced
- 1 lemon, juiced
- 2 x 60g bags wild rocket
- 50g walnut halves, toasted
- 2 garlic cloves, crushed
- 50ml extra-virgin olive oil
- 30g pack fresh basil
- 30g grated pecorino
- 2 x 400g tins chickpeas, drained
- 1 large cucumber, finely sliced
- 2 x 220g packs cherry tomatoes, halved
This recipe is high in protein, which supports the maintenance of normal bones
Each serving contains
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Energy
815kj
194kcal
10%
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Fat
10g
14%
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Saturates
2g
8%
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Sugars
5g
5%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 15.6g
Protein 8.3g
Fibre 7.3g
Method
- Toss the onion with half the lemon juice and a small pinch of salt in a non-metallic bowl. Set aside for 5 mins, stirring now and then. The onion will soften and turn pink.
- Meanwhile, blitz 60g rocket in a small food processor with the toasted walnuts, garlic, oil, half the basil and 2 tbsp water. Pulse to create a textured paste. Stir in the cheese; season. Spoon half the pesto into a bowl (set aside the rest for another recipe) and stir in 1 tbsp water and the remaining lemon juice.
- Toss 60g rocket with the onion and lemon juice, chickpeas, cucumber and tomatoes in a large bowl. Add the dressing and the remaining basil leaves. Gently toss together, then divide between 6 serving plates.
Tip: The remaining pesto will keep in a jar in the fridge, covered with a thin layer of oil and a lid, for a week. Add to sandwiches or tarts, or toss through pasta.
Freezing and defrosting guidelines
Freeze pesto only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Salad recipes