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Warm chickpea salad with Black Forest Ham, sun-dried tomatoes and wild garlic pesto

This salad is a very filling and tasty dish, and the preparation is super fast. Ideal for weekday evenings.

  • 250 g chickpeas, canned
  • 70 g Black Forest ham, chopped
  • 8 pcs sun-dried tomatoes
  • 2 tbsp wild garlic pesto

  1. Filter the chickpeas in a drain and wash them.
  2. Put the peas into water in a pot and warm them up on low heat.
  3. Chop the Black Forest ham and the sun-dried tomatoes (tomatoes can stay juicy from olive oil where they were stored).
  4. Turn off the heat under chickpeas and filter them.
  5. Mix everything, as well as the pesto in a serving bowl.

Good points

  • No cholesterol
  • High in iron
  • High in manganese
  • High in magnesium
  • Very high in vitamin A
  • High in vitamin B6
  • High in vitamin C

Serve it with: toast bread or better with a piece of toasted naan

If you don't have canned chickpeas at home, it works with dried and cooked chickpeas too, but with this, you have to think the day before preparation. Put the dry chickpeas into a pot covered with water, and leave it soaking in the water for a day. Then you have to change the water before cooking them with a pinch of salt. Cooking them to soften but not too soft needs approximately 30 minutes after this procedure.

See the recipe of Wild garlic pesto here.

Preparation time: 20 min
Portions: 2
Difficulty: easy
Cuisine: Hungarian
General (in 1 portion)
Calories: 310 kcal
Carbohydrates: 38.16 g
Cholesterol: 20.65 mg
Sugar: 6.01 g
Protein: 17.81 g
Fat: 10.4 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com