Chickpeas again! Lovely ingredient with so much potential when it comes to recipes.. It all started though with this big bunch of parsley I ended up having in my fridge. I was in the market previous Saturday and I wanted some parsley mainly for the fish soup I made and the fresh green beans recipe ‘fasolakia’. But it seemed it was more than enough. The days were going by with the risk of having to through the parsley away.. I didn’t want to waste food so I came up with this..!
You need to soak the chickpeas from the night before in plenty of water and 1tsp. of baking soda. The day that you will decide to make the salad you need to boil them in water until they get soft but not lose their shape.
- 250gr. boiled chickpeas
- 1 avocado
- 2 spring onions
- 2 tomatoes
for the parsley pesto
- 60gr. parsley
- 35gr. olive oil
- 1 garlic clove
- 1tsp. curry
- juice from half lemon
- black pepper
- Chop the spring onions and tomatoes in small pieces and add them in a bowl where you have placed the chickpeas already.
- Cut the avocado in medium pieces and add them in the bowl.
- Put all ingredients of the pesto in your bender and mix well until finely choped. You may need to add a little bit more lemon.
- Mix the pesto with the rest of the salad and…
Keep in the fridge for 2-3 days and enjoy it cold in the hot days to come!