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+ servings
Brokkoli Kichererbsen Pesto-Bowl

Broccoli Chickpea Pesto Bowl ...

Ari
... quick and easy salad bowl for the office, with just a few ingredients and when you're short on time.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course salad bowl, salad recipes
Cuisine Mediterranean
Servings 2 portions
Calories 380 kcal

Equipment

  • paring knife*
  • baking tray*
  • Mixer*
  • Can opener*

Ingredients
  

  • 1 can Chickpeas* about 400g
  • 2 tbsp. native olive oil*
  • ½ tsp Turmeric*
  • 100 gram Edamame
  • 1 broccoli
  • 400 ml vegetable broth
  • ½ juice of half a lemon

For the basil pecan pesto:

  • 1 small Bunch of basil
  • 20 gram pecans*
  • 3 tbsp. Olive oil*
  • 1 clove of garlic
  • 1 tsp lemon juice
  • kosher salt*
  • Pepper* from the mill

Instructions
 

  • Pour the chickpeas through a sieve, rinse and drain well. Mix with olive oil and turmeric and roast on a baking tray (lined with baking paper) for about 20 minutes in a preheated oven (200 °C).
  • Pour the vegetable broth and lemon juice into a saucepan. Bring to the boil and meanwhile prepare the vegetables.
  • Break the broccoli into bite-sized florets. Add the edamame and broccoli to the pot. Let this cook for four to five minutes.
  • While the vegetables are cooking, prepare the pesto. Mix all the ingredients together in a blender or blender . If smooth, add a little more olive oil while the blender is still running.
  • Check the vegetables are done.
  • Mix the vegetables with the chickpeas and serve mixed or drizzled with the pesto.

Nutrition

Serving: 1Port.Calories: 380kcalCarbohydrates: 63gProtein: 14g
Keyword Broccoli salad, Chickpea salad, pecans, pesto recipe, salad bowl, salad idea, vegan salad
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