Enjoy this bright and healthy pesto potato salad with chickpeas and capers!
3.3 pounds, washed thoroughly, unpeeled
1 13.5-ounce can
Fresh herbs (parsley, basil, or coriander)
½ cup, soaked for 1 hour, rinsed, and drained
¼ cup, extra virgin
Chia seed oil
¼ cup (can be replaced by flaxseed oil)
to your taste, cracked
Some more capers and herbs
- Put 1 inch-sized pieces of potatoes in a pot, add 2 cups of boiled water and a pinch of salt, bring the mixture to the boil, then reduce the temperature and keep it simmering with the cover on for about 15 minutes.
- Place the pesto ingredients into a blender and process until the mixture is smooth.
- Cut off the top of the green beans and cut them in two. Put the beans into the pot 4 minutes before the potatoes are done, and let them steam for 4 minutes.
- When the potatoes are done and the beans are getting bright green color, put them into a colander and leave them to drain and to cool. In case you want the beans to stay bright green, you can rinse them under cold water.
- Drain the chickpeas in a separate colander.
- Take a large bowl and carefully put there the potatoes, green beans, chickpeas, and pesto. Stir the mixture gently.
- Decorate the salad with capers and herbs, squeeze out some lemon juice on it, add extra salt and pepper, and serve it warm on a bed of fresh salad greens.
- It’s possible to put the salad in the fridge and serve the next day.
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