Rocket & Chickpea Salad with Pesto Dressing

Name: Rocket & Chickpea Salad with Pesto Dressing
Cook time: 20 min
Total time: 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 small red onion, very finely sliced; 1 lemon, juiced; 120g bags wild rocket; 50g walnut halves, toasted; 2 garlic cloves, crushed; 50ml extra-virgin olive oil; 30g fresh basil; 30g grated pecorino; 2 x 400g tins chickpeas, drained; 1 large cucumber, finely sliced; 440g packs cherry tomatoes, halved

3 steps

Cook:20min

This recipe is high in protein, which supports the maintenance of normal bones.

Updated at: Wed, 16 Aug 2023 15:01:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories294.2 kcal (15%)

Total Fat17.7 g (25%)

Carbs26.8 g (10%)

Sugars7.2 g (8%)

Protein10.5 g (21%)

Sodium281.2 mg (14%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1red onion

small, very finely sliced

120gwild rocket

50mlextra-virgin olive oil

30gfresh basil

30ggrated pecorino

2 x 400gtins chickpeas

drained

1cucumber

large, finely sliced

440gcherry tomatoes

halved

Instructions

Step 1

Toss the onion with half the lemon juice and a small pinch of salt in a non-metallic bowl. Set aside for 15 mins, stirring now and then. The onion will soften and turn pink.

Step 2

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.

Step 3

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.