Chickpea salad with pea pesto

Name: Chickpea salad with pea pesto
Total time: 1800 s
Yield: 2-4 servings
Cuisine: South African
Ingredients: 1 can chickpeas in brine; 1 sweet baby pepper; 2 tomatoes; 1/4 celery stalk; 1/2 red onion; 60 g feta; TT salt; TT pepper; 150 ml garden peas and basil pesto

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

After eating everything in December, it is time for salad 😜 #kickstart 2021

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

After eating everything in December, it is time for salad 😜 #kickstart 2021

Saved

Ingredients

30 minutes

2-4 servings

1 canchickpeas in brine
1sweet baby pepper
2tomatoes
1/4celery stalk
1/2red onion
60 gfeta
TT salt
TT pepper
150 mlgarden peas and basil pesto
Garden peas and basil pesto

Saved

Steps

30 minutes

1

Preheat oven to 180°C.
2

Drain the chickpeas. Roast in the oven for 10 minutes or until golden. Add to a bowl.
3

Cut the sweet baby pepper in half and remove the seeds. Cut into small cubes. Add to the chickpeas.
4

Cut the tomatoes into blocks. Add to the chickpeas.
5

Cut the celery stalk into slices. Add to the chickpeas.
6

Cut the red onion into small cubes. Add to the chickpeas.
7

Crumble feta and add to the chickpeas.
8

Season with salt and pepper.
9

Serve with garden peas and basil pesto.