All VeganCicerchia-Chickling Veg

Cicerchia & Celery Pesto Salad

By 11 Febbraio 2020 Marzo 13th, 2020 No Comments



– 300 g cicerchia
– 1 scallion chopped
– 10-12 black olives pitted and small diced
– 55 g celery leaves chopped
– 30 g pine nuts
– 3 tbsps. EVO
– 1 garlic clove chopped
– ½ lemon juiced
– ginger powder to taste
– coriander to taste
– salt to taste


Soak the cicerchia for 2 hours in cold water, then rinse, drain and cook the cicerchia for ab. 50-60 minutes in abundant water. Meanwhile, blend the pine nuts with a little lemon juice until obtaining a creamy texture. Then, incorporate the celery, the garlic, a tablespoon of EVO, a little water and blend all together until getting a smooth pesto. Once the cicerchia is cooked, drain and place it in a bowl along with the scallion and olives. Add some ginger, coriander and a little salt to taste. Then, mix 2 to 3 tablespoons of the celery pesto with the cicerchia and dress it with EVO. Mix thoroughly. Let it rest in the refrigerator until ready to serve. A better taste and stronger perfumes are guaranteed if the recipe is prepared the day before serving.