Orchard Harvest Salads
with Cherries & Almond Chickpeas
Looking for the perfect dish to celebrate the end of hibernation and the bounty of fresh spring produce on the horizon? Well, look no further! Lemon-pesto yogurt dressing coats tart cherries and tender mixed greens. Crispy, sweet chickpeas and toasted almonds add a crunchy element for an easy high fiber dinner, ready in 20 minutes.
Nutrition (per serving)
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INGREDIENTS
- 6 oz organic chickpeas
- 1/4 cup sliced almonds, crushed in bag
- 1/2 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
- Salt
- Pepper
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. Combine mixed greens and as much dressing as you'd like in large bowl and toss to coat.
Divide salad between two plates and sprinkle with cherries, chickpeas, and lemon zest. Serve with lemon wedges and any remaining dressing. Enjoy!
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. 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.
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