Nutritious salad with pesto rosso

As I told you some days ago when I published the pesto rosso recipe, this is a very versatile sauce. It matches perfectly with pasta, but it’s also great to serve with some vegetables to dip or spread it on toasts (bruschetta).

Although for me the best option is to dress this wholesome rice & chickpea salad.

It’s not possible to have a bowl with a greater quantity of good nutrients: whole cereal, pulses, vegetables, nuts… what this means: carbs, high quality protein, vitamins, minerals, fibre…

Per person:

120 -140 gr. cooked brown rice

80 gr. chickpeas

80 -100 gr. cooked broccoli

1 spring onion

½ teaspoon of cumin

15 gr. raisins

1 tablespoon pesto rosso 

salt, black pepper

extra virgin olive oil


Chop the spring onion and sauté it in a pan with a drizzle of olive oil, salt & pepper at mid-heat for 5 min.

Add the cooked chickpeas, cumin and raisins and cook it for some more minutes.

Put in a bowl: the cooked rice, cooked broccoli flowers and chickpea-onion-raisins. Mix it.

Add a good spoon of pesto rosso and mix it again.

Ready to eat!

I’m sure if you try this salad you will love it. It’s healthy, easy to prepare, Tupperware friendly and … delicious!!


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