Avocado Chickpea Salad with Pesto

Simple and delicious gluten-free lunch or dinner

Vegan Pesto

Ingredients

  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

Instructions

·         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.

Salad

Ingredients

·         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
   
     Directions 

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