Harvest Salads
cherries, almond chickpeas, creamy pesto dressing
Celebrate nature’s brightest bounty with these salads featuring tart cherries, crispy chickpeas, toasted almonds, and a lemon-pesto dressing on a bed of mixed greens. This dinner is high in fiber, low in carbs and calories, and ready in 20 minutes.
Nutrition (per serving)
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INGREDIENTS
- 6 oz organic chickpeas
- 1/4 cup sliced almonds, crushed in bag
- 1 tbsp agave
- 1/4 cup vegan basil pesto
- 1 lemon, zested, half juiced and half cut into wedges (divided)
- 2 oz cashew milk yogurt
- 4 oz mixed greens
- 3 tbsp dried tart cherries, roughly chopped
- 2 tsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine chickpeas, 2 tsp vegetable oil, and a pinch of salt and pepper on baking sheet and roast for 10 minutes. Add almonds and agave and stir to coat. Roast until chickpeas are crispy and almonds are starting to brown, 2 to 4 minutes. Set aside.
Combine pesto, just 2 tsp lemon juice, yogurt, ¼ tsp salt, and a pinch of pepper in medium bowl to make dressing. In large bowl, combine mixed greens and as much dressing as you'd like and toss to coat.
Divide salad between plates and sprinkle with cherries, chickpeas, and lemon zest. Serve with lemon wedges and any remaining dressing. Enjoy!
You can also cook chickpeas with air-fryer at 375°F for 6 minutes; add agave and almonds and cook for 2 to 3 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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