Anirushkas

Tangy Chickpeas

Ingredients:

  • 1 can (400g) chickpeas, drained
  • 1 jar (100g) red pesto
  • 2 tbsp mint sauce
  • 1 fresh chili (we used bird’s eye🌶️)
  • 3 shallots, finely chopped
  • 3 tbsp olive oil
  • Fresh mint leaves for garnish

Instructions:

Prep the Ingredients:

  • Drain and rinse the chickpeas, then set aside.
  • Finely chop the shallots and chili into a brunoise (small dice).

Mix the Salad:

  • In a large mixing bowl, combine the chickpeas, shallots, and chili.
  • Add the red pesto, mint sauce, and olive oil. Stir everything together until well coated.

Marinate for Flavor:

  • Let the salad rest for 1 hour in the fridge to allow the flavors to marinate and infuse into the chickpeas.

Garnish and Serve:

  • Before serving, garnish with fresh mint leaves for an extra burst of color and flavor.

Enjoy:

  • Serve chilled as a light meal, or pair it with crusty bread or grilled dishes for a satisfying side.