Pesto chickpea salad
515 cals, 19p, 37c, 26f (per meal)
3 tbsp (30g)
2 tsp (10mL)
2 tsp (10mL)
3 cup (90g)
3 tbsp (53g)
4 tbsp, sliced (23g)
4 tbsp (62g)
1 can (448g)
1
Preheat the oven to 425°F (220°C).
2
On a baking sheet, toss the chickpeas with oil and some salt and pepper. Roast for 10 minutes.
3
Add the sliced almonds to the baking sheet, stir, and roast for another 2–4 minutes, until the almonds are lightly toasted.
4
In a small bowl, mix together the pesto, Greek yogurt, lemon juice, and a pinch of salt and pepper. Add a splash of water to thin, if needed.
5
Top a bed of greens with the roasted chickpea-almond mixture and dried cranberries. Serve with the pesto dressing.