Quick Chickpea Salad with Parsley Pesto

Today I tried this quick chickpea salad with homemade parsley pesto. It only took 5 minutes to make and was very tasty.

At the moment we have lots of parsley growing in the polytunnel, next to the first heads of lettuce and bunches of baby spinach. So I’m trying to find easy ways to use these greens every day.

This salad was a quick and easy way to add more greens to our day.

I drained and washed the contents of one can of chickpeas and mixed them with a handful of fresh salad and spinach leaves.

Then I made the pesto by blending two handfuls of parsley, 1 tablespoon of cashew butter, the juice of half a lemon and two tablespoons of olive oil. A bit of salt and pepper and I had a nice creamy parsley pesto.

Then I grated a carrot into the salad and mixed everything together. I think it would be nice to add some cherry tomatoes or diced red pepper to this but I didn’t have any today.

Et voilà! A quick, healthy and filling lunch.