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This is the simplest thing in the world to make and is great piled on top of a mixed, dressed, leafy salad.  If you are in a hurry, serve with a handful of rocket, another of cherry tomatoes and a drizzle of virgin oil-based dressing.  We often make up a big bowl of this at a weekend and take the leftovers to work.  If you are an extra hungry person, you could add extra carbs in the form of a baked sweet potato,  gluten-free wholemeal bread or (if you eat gluten) brown pitta or 100% rye bread.   Chickpea & red pesto salad

To serve 3-4:
2 cans or (even better) mugs of home-cooked chick peas, drained
2 dsp extra virgin olive oil
1 rounded dsp sundried tomato pesto
1 dsp lemon juice
1-2 cloves garlic, crushed
2 tbsp chopped fresh mint, oregano or parsley or 1 dsp chopped rosemary leaves
Half a red onion, finely chopped (optional)
Freshly ground black pepper
A pinch of Himalayan or Atlantic sea salt

  1. In a bowl, mix the oil, pesto, lemon juice, garlic, herbs, salt and a good grind of black pepper together.
  2. Add chickpeas (and onion if using) and mix well.  If you have time, let it sit for a half an hour or so to let the flavours amalgamate.

Dietary note:
Fresh herbs and raw virgin olive oil are a fantastic source of antioxidants to keep us healthy.  Fresh herbs are powerfully anti-inflammatory, anti-ageing and help soothe an inflamed digestive system .   Home-cooked is best when it comes to pulses but there’s still a lot to recommend tinned chickpeas.  Pulses are rich in soluble fibre that feeds good gut bacteria for digestive wellness, hormone balance and good skin.  They also contain magnesium, one of Nature’s most soothing minerals, which we need to eat every day.  Pulses like chickpeas are also a source of high quality protein.