Chickpea salad with spicy pesto
Time: 15 minutes
Yield: 2 large servings (or 4 small)
INGREDIENTS
- 1 can chickpeas (540g), drained and rinsed
- 2 tablespoons Le Grand Spicy Olive & Jalapeño Pesto
- 1 small bunch fresh dill, chopped
- 1 red onion, finely chopped
- 1 can corn (300g), drained
- 1 teaspoon paprika
- Salt and pepper to taste
Experience a burst of flavors with this Chickpea Salad with Spicy Pesto and Dill. Easy to prepare and nutrient-rich, this salad combines the tender sweetness of chickpeas and corn with the crispness of red onion. The LeGrand spicy pesto brings a vibrant, piquant note perfectly balanced by the freshness of dill. A sprinkle of paprika adds a smoky, warm touch that enhances the overall flavor.
INSTRUCTIONS
- In a large salad bowl, combine the chickpeas, corn, red onion and chopped dill.
- Add Le Grand Spicy Olive & Jalapeño Pesto and mix well to coat all ingredients.
- Sprinkle with paprika, salt and pepper, then toss again to evenly distribute the spices.
- Taste and adjust seasoning if necessary.
- Refrigerate for about 30 minutes to allow flavors to marry (optional, but recommended for best taste).
- Serve chilled as a side dish or main course.
