Chickpea Salad with Pesto Sauce 🍃
🥣 Ingredients:
5-6 shrimps 🍤, cherry tomatoes 🍅, 80g chickpeas 🫘 (either instant or raw is fine 🍽️), 30g corn kernels 🌽, 8 button mushrooms 🍄, 30g basil pesto 🍃 (homemade or store-bought; homemade recipe below ⬇️)

🍾 Pesto Preparation:
Blend together 130g basil leaves 🌿, 21g parsley 🌿, 25g roasted pine nuts 🥜, 1 clove garlic 🧄, approximately 50g Parmesan cheese 🧀, 175g olive oil 🫒, 2g crushed black pepper 🌶️ and 3g salt 🧂 in a food processor until smooth. If opting for store-bought pesto, choose brands with clean ingredients and minimal additives 😊.

🌟 Salad Highlights:
Italian Pesto Sauce 🍃—also known simply as Pesto—is a traditional sauce originating from Italy’s Liguria region 🍯 particularly Genoa. The name “Pesto” derives from the Italian verb “pestare,” meaning “to crush” or “to grind,” reflecting its traditional preparation method 🥣. Known for its bright green color 🌱 rich aroma 🌼 and unique flavor 🌟 Pesto is an essential component of Italian cuisine 🇮🇹. The creamy texture of chickpeas 🫘 combined with flavorful pesto and fresh vegetables 🥬 creates a dish bursting with layers of taste 🎉. This recipe uses store-bought pine nut basil pesto 🌿 which already offers complex flavors—one sauce makes the dish! 🥗

🍽️ Plating Ideas:
Mix all ingredients except shrimp 🍤 evenly with the pesto. Garnish with a mint leaf 🍂 and cherry radish 🍒!

🧑‍🍳 Nutritional Benefits:
Chickpeas 🫘 are rich in soluble and insoluble fiber that supports digestive health 💪 prevents constipation 🚫💩 and helps regulate blood sugar levels 📉. Corn kernels 🌽 add variety to carbohydrate intake 😊 while most fats in pesto come from olive oil 🫒 and pine nuts 🥜 containing heart-healthy monounsaturated and polyunsaturated fatty acids ✅.

⚠️ Notes:

  1. Lightly pan-fry cherry tomatoes for better texture but avoid overcooking 🔥 to maintain their moisture.
  2. Typically no need to heat pesto 🌿; just mix it directly based on your preference 👍🏻.