Chickpea Salad with Pesto Dressing
Recipe by Bianca Osbourne
Ingredients
15
Time
1h 15m
Serves
2
It’s the perfect time of year for this hearty chickpea salad and winter green pesto dressing. The pesto can be used on meats and vegetables, while the chickpeas can be used as a garnish for other dishes of your choosing.
Ingredients
1 cup
Canned Chickpeas
1 tsp
Unsalted Butter
0.5 tsp
Extra-virgin Olive Oil
3 small
Beets
2 large
Collard Green Leaves
2 cloves
Raw Garlic
1 head
Romaine Lettuce
1 tbsp
Mayonnaise
3 tbsp
Lemon Juice
1 tsp
Cayenne Pepper
1 tsp
Paprika
0.5 tsp
Garlic Powder
0.5 tsp
Onion Powder
0.25 tsp
White Sugar
1.5 tsp
Sea Salt
Instructions
1
Preheat oven to 375F
2
In a cast iron pan, melt the butter and heat the oil on medium high heat. Add the chickpeas, sugar and spices, and cook for 3 minutes, stirring. Place in the oven for 15 minutes.
3
In a bowl toss the beet with salt and oil, lay flat on a baking sheet and bake in the preheated oven for 35 minutes.
4
To make the Wintergreen Pesto: In a food processor combine the collard green leaves, tuscan kale, garlic cloves, lemon zest and parmesan cheese. Blend until smooth.
5
In a bowl combine the wintergreen pesto, lemon juice and mayo, then toss with the romaine lettuce. Garnish with roasted beets, chickpeas and parmesan cheese to taste.
6
MEAL PREP TIP: Prepare all the ingredients and store separately. The pesto can be used on meats and vegetables, while the chickpeas can be used as a garnish for other dishes.
7
Note: If dairy free you can use vegan butter and replace the parmesan cheese with nutritional yeast.
More Recipes by Bianca Osbourne
Bianca Osbourne is a chef and lover of real talk, a creator of tasty straightforward recipes and an example of the power of manifestation. Bianca is the host of CTVLife’s CombiNation Plates, an on-air cooking expert on the Marilyn Denis Show and host of the On My Plate podcast, and she is living her best life in Toronto Ontario.
