Towards the end of last year I was making a salad, no surprises there, it was one of my more elaborate attempts, with various different components to it, including some roasting and boiling. (I’m so fancy.)
It was while I was slicing through the aubergines that I decided to turn them into pesto, allowing them to be whipped into a creamy frenzy with roasted onions and basil worked well in this dish. This pesto (like the rest of them) can be used for whatever you want.
Adding chickpeas and avocados to salads works well because they pack in nutrients and make them so much more satisfying. This recipe is perfect as a light lunch for two, or as sides at dinner for four.
A refreshing take on pesto and chickpeas, making healthy intentions on a Monday all the more easy, it was just meant to be.
1 small aubergine, cut into small chunks
½ a red onion, cut into small chunks
2tbsp olive oil
Himalayan pink salt, to season
Bunch of basil
2 garlic cloves
1/3 cup of scant pumpkin seeds
Juice of half a lemon
1/8tsp of nutmeg
1/8tsp of cinnamon
1/8tsp of crush chili pepper
1 can of chickpeas
200g sundried tomatoes
1 avocado, sliced
2-3 spring onions, sliced
To serve: Drizzle a little olive oil and freshly ground pepper (optional)
Preheat the oven to 350F.
In a dish arrange the aubergine and onions, coat with 1tbsp of olive oil and season with a little Himalayan salt. Roast for 30-40 minutes.
Once your vegetables are done, throw them into a blender with the remaining olive oil, basil, garlic, pumpkin seeds, the lemon juice, nutmeg, cinnamon, chili, and blitz until everything is blended together.
Toss the chickpeas in a few tablespoons of pesto. (If you have some left over, store it in the fridge and add it to brown rice pasta, roasted vegetables or spread on rice cakes. It also works well as a dip with crudités.)
Arrange the baby greens, tomatoes and avocados on a plate with the chickpeas tumbled onto them. Sprinkle with the spring onions.
If using, serve with some freshly ground pepper and olive oil.