This is a quick, easy salad to make, full of good plant-based proteins, anti-oxidants and anti-inflammatory ingredients. It’s also vegan and gluten free. Make this on a Sunday and eat it the next two days for lunch, adding the arugula at the last minute, making sure it’s fresh each day. Or make it as part of a bright, fresh, healthy dinner. It really is one of those lovely recipes that tastes good and feels good in your body. If you want to make this salad smaller, use 1 can of chickpeas, 1/2 a lemon for juice, 1/2 a bunch of arugula, 2 scallions, and season accordingly with less olive oil, pesto (4 tablespoons instead of 6), salt, and pepper.
Avocado & Chickpea Pesto Salad
(Serves 2, with leftovers, or 4 as side dish)
- 2 cans organic chickpeas (Eden Foods), rinsed and drained
- 1 avocado, cut in bite-sized chunks
- 2 tablespoons olive oil
- Juice from 1 lemon
- 1 tablespoon zest of lemon
- Sea salt, to taste
- Freshly cracked pepper, to taste
- 3 scallions, chopped
- 1 bunch organic arugula, chopped (or reserve, add later)
- 6 tablespoons basil, spinach, walnut pesto (recipe below)
Gently whisk together avocado, olive oil, and lemon juice, add lemon zest, chick peas, salt and pepper. Combine this mixture with the arugula and scallions, and then stir in the pesto, making sure to coat all the ingredients.
Basil, Spinach, Walnut Pesto
(as a spread, serves 10, and keeps for about 5 days)
- 1/2 cup of olive oil, plus more as needed
- 1 cup of basil
- 1 cup of chopped spinach
- 1/2 cup walnuts
- 2 teaspoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon of sea salt
In a blender, food processor or using a mortar and pestle, add all ingredients except the olive oil. Slowly add olive oil in a steady stream. Add the 1/2 cup of oil and add more, tablespoon by tablespoon to get desired consistency. It should be spreadable.
About the Author: Tania Van Pelt is the creator of Happiness Series. She is a writer and content creator, working in film, tv, and online. She wrote the popular lifestyle book "Ageless Diet," published in late 2015. And she is currently working on her next book. She also developed a sitcom pilot set in the restaurant business called "Employees Only TV" and is developing another web series comedy about Denver.