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 minutes minutes
Servings: 2 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
- ΒΌ 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
Serving: 10oz | Calories: 560kcal | Carbohydrates: 41g | Protein: 22g | Fat: 38g | Saturated Fat: 4.5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Sodium: 64mg | Potassium: 860mg | Fiber: 11g | Sugar: 11g | Vitamin A: 11597IU | Vitamin C: 17mg | Calcium: 125mg | Iron: 4mg