Pesto Salad is a perfect low carb recipe idea!
I mean anyone who would have tasted Pesto, would love this Pesto Salad for sure.Mostly Pesto is an oil based sauce however here we have limited the use of oil and we are using it for salad dressing. Making this salad flavourful but not too thick is the key. Allowing Pesto to marinate with Chick peas just makes it even tasty.
I used yellow zucchini and tomato, but you can use any vegetable of your choice. Just that all vegetables and chick peas together along with pesto made this whole salad protein rich and infact one serving of this Pesto Salad has enough to keep you going for half of the day. Using flax seeds and sunflower seeds only take the nutrition to the next level and make this a perfect dinner time or lunch time meal idea!
Infact this combination together also prompted me to try another recipe which I would share soon. I have however saved some pesto for next day to dig in with some whole wheat bread toast.
Also in past I have used pesto in various forms…so you can try those too. Here is the link for the Pesto Recipes.
a
Pesto Salad
Ingredients
- 1 cup Boiled Chick peas
- 1/2 cup Diced Zucchini
- 1/4 cup Diced Tomato
- 1/4 cup Diced Onion
- 1 cup Coriander Leaves
- 1/4 cup Blanced Spinach
- 1 tsp Minced Garlic
- 2 tbsp Lemon Juice
- 1 Green Chilli
- 1 tbsp Dried Basil
- 1 tbsp Olive Oil
- 1 tbsp Soaked Sunflower seeds
- 1 tbsp Flax Seeds Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
Saute Zucchini in 1/2 tsp oil for one min and keep aside with diced onions and tomatoes.
Take a mixer and add coriander, spinach, basil, chilli, lemon juice, salt, sunflower seeds, flax seeds and black pepper and make a fine paste.
If needed add little water for a smooth paste.
Now mix this pesto in boiled chana and keep in refrigerator for marination.
After 30 mins take it out and mix other vegetables and adjust seasonings as per taste and serve fresh.