Monday, June 13, 2016

Chickpea and Mozzarella Pesto Salad

Dear Reader,

On Saturday, Switzerland played soccer against some other team and won, which is apparently an anomaly. My husband's friends invited us to watch the match, and asked us to bring salads. I invented this salad quickly, and it turned out to be quite a hit. It is not metabolic balance because it has two proteins in it, but you can remove either the mozzarella or the chickpeas to make it a healthy salad. I didn't because I do not like to impose my lifestyle on people, so I made a delicious salad for them and brought smiles on their faces. I made this salad for about 20 people, but below will be ingredients for two people.

Chickpea and Mozzarella Pesto Salad





Ingredients:

150g Chickpeas (cooked)
190g Mozzarella (small balls or medium to small balls)
1 tbsp Chives (finely chopped)
2 tbsp Sun Dried Tomatoes (finely chopped)
70g Cherrie Tomatoes (halved)
70g Fresh Red Bell Peppers (sliced medium to thin)
2 tbsp Peppers in Oil (preserves) or Pepperdews.
2 tsp Fresh Basil
3 tbsp of Pesto Rosso (make own or store bought)
Salt and Pepper to taste.

Mix everything together and serve!

So easy and so delicious. A sure hit wherever you serve this salad!

Bon Appetite,

Tanya

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