What do you get when you marry tender chickpeas with new potatoes and crisp-tender broccoli in a garlicky cilantro pesto studded with brine-cured olives? Great taste and lots of heart-healthy nutrition, that’s what!
Garlic is a great immune-booster, as well as a heart-health promoter, while chickpeas offer protein, calcium, iron, and fiber with very little fat. Broccoli fights cancer with its cruciferous goodness, and olives are rich in beneficial fats. And if you don’t care for cilantro, just substitute basil or flat-leaf parsley. Either way, you’ll have a dish that shines with flavor and summery pleasure.
1 cup tightly packed, coarsely chopped cilantro, basil, or flat-leaf parsley
1 or 2 garlic cloves, minced
1/2 cup coarsely-chopped walnuts
1/3 cup olive oil or more, as needed
Salt and freshly-ground black pepper, to taste
3 cups cooked small red potatoes, cut into one-inch chunks
2 cups lightly-steamed broccoli florets
1 1/2 cups cooked chickpeas
1/3 cup brine-cured olives, cut in half
1. Make the pesto: place cilantro, garlic, and walnuts in a food processor and pulse until pasty. With the motor running, add a steady stream of olive oil to the processor until the mixture turns into a shiny, thick sauce. Add salt and pepper to taste.
2. In a large bowl, combine potatoes, chickpeas, broccoli, and olives. Add pesto and stir to combine.
Serves 6 to 8.