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