top of page

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


  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.

Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Instagram Social Icon
bottom of page