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Rocket and chickpea salad with pesto dressing recipe

Rocket and chickpea salad with pesto dressing recipe

3 ratings

Light and peppery, delicate rocket leaves are the star of the show in this vibrant and healthy veggie salad. A generous serving of chickpeas and walnuts ensures plenty of protein and fibre, so enjoy this salad as a main, if you like! See method

  • Serves 6
  • 20 mins to prepare
  • 194 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Gluten-free

Ingredients

  • 1 small red onion, very finely sliced
  • 1 lemon, juiced
  • 2 x 60g bags wild rocket
  • 50g walnut halves, toasted
  • 2 garlic cloves, crushed
  • 50ml extra-virgin olive oil
  • 30g pack fresh basil
  • 30g grated pecorino
  • 2 x 400g tins chickpeas, drained
  • 1 large cucumber, finely sliced
  • 2 x 220g packs cherry tomatoes, halved
This recipe is high in protein, which supports the maintenance of normal bones

Each serving contains

  • Energy

    815kj
    194kcal
    10%
  • Fat

    10g 14%
  • Saturates

    2g 8%
  • Sugars

    5g 5%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 15.6g Protein 8.3g Fibre 7.3g

Method

  1. Toss the onion with half the lemon juice and a small pinch of salt in a non-metallic bowl. Set aside for 5 mins, stirring now and then. The onion will soften and turn pink.
  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.
  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.

Tip: The remaining pesto will keep in a jar in the fridge, covered with a thin layer of oil and a lid, for a week. Add to sandwiches or tarts, or toss through pasta.

Freezing and defrosting guidelines

Freeze pesto only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Salad recipes

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