Cucumber & Chickpea Pesto Salad
2 c packed fresh flat-leaf parsley leaves
1 c fresh baby spinach
2 tbsp fresh lemon juice
1 tbsp toasted pine nuts
1/2 c extra-virgin olive oil
1 15 oz can unsalted chickpeas, drained and rinsed
1 c chopped organic cucumber
1 tbsp grated parmesan cheese
1 medium garlic clove, smashed
4 c loosely packed arugula
1 tsp himalayan sea salt
1/4 tsp black pepper
Optional: add 4 c cooked shrimp or chicken
Combine spinach, parsley, pine nuts, parmesan cheese, lemon juice, garlic, salt, and pepper in a food processor.
Process until smooth, approx. 1 min. With processor running, add olive oil; process until smooth. Set pesto mixture aside.
Mix chicken or shrimp, chickpeas, and cucumber in a large bowl. Add pesto mixture; toss to combine. Serve over arugula and enjoy!