Who said salads are sides! This delicious bean salad packs some serious punch and is the perfect fuel for lunch or dinner.


3 15 oz. cans organic chick peas, drained and rinsed

3-4 Tbsp Moroccan pesto (see recipe below)

The juice of one lemon

1/2 cucumber, sliced and quartered

1/4-1/2 cup diced red onion

1 small red bell pepper, diced small

7-8 yellow cherry tomatoes, quartered

3/4 cup crumbled goat cheese

Himalayan salt, to taste

Fresh cracked black pepper, to taste

Toss all the ingredients together and enjoy!

Moroccan pesto

2.5 oz. fresh basil leaves, gently chopped

1/2 bunch fresh parsley, loosely chopped

2.5 oz. mint leaves, gently chopped

1/2 cup toasted pumpkin seeds (you can substitute with pinenuts, cashews, walnuts, or sunflower seeds)

2-4 cloves smashed garlic cloves

The juice of one lemon

1/4 cup shredded parmesan cheese (you can substitute with nutritional yeast flakes for a vegan sauce)

1-2 tsp Himalayan salt

1-2 tsp fresh cracked black pepper

A pinch of red pepper flakes (optional)

1/2-3/4 cup extra-virgin olive oil

In a food processor, combine seeds, garlic cloves, parmesan, salt, pepper, and red pepper flakes, if using. Pulse until combined. Add mint leaves and lemon juice. Cover and process on low. Slowly add oil as the processor runs. Stop and scrape the sides periodically. Blend until it begins to smooth out. Taste, and add more salt or pepper if necessary.

This pesto is delicious when added to hummus, mayo, or even a pasta salad. If you don’t use it all within a week you can freeze it. This is one sauce you don’t want to waste!

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