Bean Salad with Pesto

CO2 495g CO2 (-69%1)

Time 30 Min.

Cost 7.70

Delicious green beans are in season from May to the end of October. In this varied, balanced, and wholesome salad with chickpeas and radishes, the beans grow out of their classic role as a side dish and show that they also have the stuff of a convincing main actor. If you require quicker prep time, the pesto can also be bought without a major change to carbon production. We like the variants with a little more basil and oil and little or no cheese.

Ingredients for 4 servings

 

500gGreen Beans
250gChickpeas
1 Small Bunch (100g)Radishes
200gBread
4 Tbsp (60ml)Olive Oil
20gWalnuts
40gBasil
1 CloveGarlic
To TastePepper

 

Nutrients per serving

Energy

783kcal

39%

F

40g

57%

F (sat.)

5g

25%

CH

87g

33%

Fi

19g

76%

P

25g

50%

Ca

267mg

33%

Fe

8.4g

60%

Zn

3g

30%

B12

0µg

0%

Percent Daily Value (DV)

Instructions

1. Remove all the ends from the beans. *Tip – for quick end trimming, align 5-10 beans to the right first, trimming the ends at the same time. Then do the same on the left.

2. Bring 1 litre of water to boil, then salt. Cook the beans for 8-10 minutes until al dente. Rinse with cold water and drain well.

3. Pesto (if not purchased): Using a blender, mix olive oil, walnuts, basil and garlic together with 2-4 tablespoons of water. Season with salt and pepper.

4. Mix drained chickpeas, green beans, and pesto in a bowl. Cut radishes into thin strips and decorate. Serve with bread.

  1. in comparison to the average conventional meal: https://eaternity.org/meals/