Cucumber & Chickpea Pesto Salad

Ingredients

• 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

Directions

1. Combine spinach, parsley, pine nuts, parmesan cheese, lemon juice, garlic, salt, and pepper in a food processor.

2. Process until smooth, approx. 1 min. With processor running, add olive oil; process until smooth. Set pesto mixture aside.

3. Mix chicken or shrimp, chickpeas, and cucumber in a large bowl. Add pesto mixture; toss to combine. Serve over arugula and enjoy!

4. Serves 6.