Name: Chickpea Salad with Herby Pesto + Hemp Hearts
Prep time: 20 min
Ingredients: 1 cup sweet potato (large dice); 2 cups chickpeas; 1 cup arugula; 1 cup spinach; 30 leaves basil; 1/4 cup olive oil; 2 tbsp lemon juice; 2 tbsp hemp hearts; salt (to taste); freshly ground black pepper (to taste)

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Chickpea Salad with Herby Pesto + Hemp Hearts

What to do with those leftover herbs and greens? Make a pesto! This is a recipe that you can swap in herbs that are laying around. Use thyme, dill, oregano, parsley, or any of your favorite greens like curly kale.

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Course: dinner, lunch

Cuisine: American, healthy, hemp hearts, plantbased, protein, spring, summer

Keyword: plantbased, quickrecipe, spring, summer

Prep Time: 20

Servings: servings

Calories: 560kcal

Author: Chef Allen Campbell

Equipment

1 Blender or food processor

Ingredients

Salad

1 cup sweet potato large dice
2 cups chickpeas

Pesto

1 cup arugula
1 cup spinach
30 leaves basil
¼ cup olive oil
2 tbsp lemon juice
2 tbsp hemp hearts
salt to taste
freshly ground black pepper to taste

Instructions

Salad Method

Preheat oven to 400.
Lay diced sweet potatoes flat on a baking sheet lined with parchment paper and bake for 15-20 minutes until tender.
If using canned chickpeas, rinse well and dry. (Chickpeas cooked in a pressure cooker are recommended.)

Pesto Method

Blend all ingredients in a blender until smooth, about 20 seconds.

Plating Method

Add sweet potatoes and chickpeas to a bowl and fold together with pesto.
Season with salt and pepper.
Add some toasted nuts and seeds for some additional crunch!

Nutrition