December 11, 2017 / In food , veggie / Tagged as: broccoli, chickpeas, garlic, rocket, almonds, lemon, honey, olive oil, balsamic vinegar, parmesan, feta

Chickpea, Broccoli and Rocket Pesto

Total Cook Time

25 minutes

Ingredients

  • SALAD
  • 1 broccoli, chopped into florets
  • 2 X 400g canned chickpeas
  • [optional] handful of other greens (watercress, lettuce, leeks/spring onions)
  • ROCKET PESTO
  • 1 large bag of rocket, 120g
  • 1 large clove of garlic
  • 25 whole almonds (soaked overnight in water with a pinch of sea salt)
  • 1 tablespoon of fresh lemon juice
  • 1 teaspoon of balsamic vinegar
  • 6 tablespoons of extra virgin olive oil
  • salt & pepper
  • 70g grated/chopped parmesan or even goats’ cheese
  • Optional: 1/2 teaspoon raw honey, as rocket can be a little bitter

Method

  1. Soak 25 almonds overnight (or use brazil nuts non-soaked).
  2. Blend the pesto ingredients in pulses. Add a little water if necessary. A chunky blend is best.
  3. Cook the broccoli florets for 3-4 minutes. Keep them firm. Toss in a little olive oil at end.
  4. Rinse and drain the chickpeas. Stir through the pesto.
  5. Arrange the broccoli, chickpeas and some decorative tomatoes.
  6. Garnish with black pepper.

Notes

Almonds = High Vitamin E (great antioxidants and cheaper than pine nuts).

Brazil nuts = High selenium (another antioxidant and no soaking required).