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…
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!!