Grilled Nectarines and Burrata Cheese Salad
Easy
Pesto, Potato and Chickpea Salad
SERVES 4
Ingredients
- 4 medium red skin potatoes, scrubbed
- One can chickpeas, drained and rinsed well
- 1 red onion chopped
- 4 tablespoons prepared pesto sauce, slightly warmed
- Salt to taste
- Grinding black pepper to taste
- Ingredients
Directions
- Cook the potatoes, cook, peel, and cube them
- Place the potatoes in a bowl with the chickpeas and onion. Add the pesto and toss all the ingredients well. Salt and pepper to taste.
This recipe was featured on Season 20 - Episode 2005.
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Comments
Dagmar
I look forward to trying this simple recipe, thank you!
I’m vegetarian and appreciate that you mention how to prepare a recipe without meat, fish, frequently.
Love the show!