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Jun 9, 2014

Avocado Chickpea Salad with Pesto

Simple and delicious gluten-free lunch or dinner

Vegan Pesto


  ½ cup + 1-2 tablespoons extra virgin olive oil
·         2-3 ounces basil
·         1/2 -1 ounce baby spinach (1 large handful)
·         ½ cup walnuts
·         1 teaspoon lemon juice (optional)
·         3 cloves garlic, minced


·         Add all ingredients to food processor except for olive oil
·         Turn processor to high and add olive oil through feed chute in a slow steady stream.  Start with ½ cup and add more olive oil until pesto reaches desired consistency.



·         1 can chickpeas, rinsed and drained
·         1 avocado, cubed
·         Lemon juice
·         Salt, pepper
·         2 scallions, chopped
·         2 handfuls spring mix or arugula, sliced
·         4 tablespoons vegan pesto

      Squeeze lemon juice over cubed avocado.  Combine ingredients in a large bowl and enjoy (mash chickpeas beforehand if using as sandwich filling).