Potato Green Bean Chickpea and Egg Salad with Green Garlic Pesto is a vibrant and nutritious dish that celebrates the flavours of spring and summer. This salad combines tender potatoes, crisp green beans, creamy chickpeas, and boiled eggs, all tossed together in a flavorful green garlic pesto dressing.
The fresh and vibrant flavours of the vegetables are enhanced by the aromatic and herbaceous notes of the pesto, creating a refreshing and satisfying salad that is perfect for picnics, potlucks, or as a light lunch or dinner option. With its combination of textures and flavours, this salad is sure to become a favourite in your repertoire of healthy and delicious recipes.
Potato Green Bean Chick Pea and Egg Salad with Green Garlic Pesto
20
minutes15
minutesIngredients
1 lb (450g) baby potatoes, halved or quartered if large
8 oz (225g) green beans, trimmed and cut into bite-sized pieces
1 can (15 oz) chickpeas, drained and rinsed
4 large eggs
Salt and black pepper to taste
1 cup fresh basil leaves (For Green Garlic Pesto)
½ cup fresh parsley leaves (For Green Garlic Pesto)
2 cloves garlic, peeled (For Green Garlic Pesto)
¼ cup pine nuts or walnuts (For Green Garlic Pesto)
½ cup grated Parmesan cheese (For Green Garlic Pesto)
½ cup extra virgin olive oil (For Green Garlic Pesto)
Salt and black pepper to taste (For Green Garlic Pesto)
Juice of 1 lemon (For Green Garlic Pesto)
Directions
- Boil Potatoes: Place the baby potatoes in a large pot of salted water. Bring to a boil, then reduce the heat to medium-low and simmer for about 10-12 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and set aside to cool slightly.
- Blanch Green Beans: In the same pot of boiling water, blanch the green beans for 2-3 minutes, or until they are bright green and crisp-tender. Use a slotted spoon to transfer the green beans to a bowl of ice water to stop the cooking process. Drain and set aside.
- Boil Eggs: In a separate pot, place the eggs and cover with cold water. Bring to a boil, then remove from heat and let the eggs sit in the hot water for 8-10 minutes for hard-boiled eggs. Transfer the eggs to a bowl of ice water to cool completely, then peel and slice them.
- Make Green Garlic Pesto: In a food processor, combine the basil leaves, parsley leaves, garlic cloves, pine nuts or walnuts, grated Parmesan cheese, and lemon juice. Pulse until the ingredients are finely chopped. With the food processor running, gradually drizzle in the olive oil until the pesto is smooth and well combined. Season with salt and black pepper to taste.
- Assemble Salad: In a large mixing bowl, combine the cooked baby potatoes, blanched green beans, chickpeas, and sliced boiled eggs. Pour the green garlic pesto over the salad and toss gently until everything is evenly coated with the pesto. Season with additional salt and black pepper to taste, if needed.
- Serve: Transfer the Potato Green Bean Chickpea and Egg Salad with Green Garlic Pesto to a serving platter or individual plates. Garnish with extra Parmesan cheese and fresh herbs, if desired. Serve immediately, or refrigerate for later. Enjoy this vibrant and flavorful salad as a delicious and nutritious meal!