Chickpea Tomato Bread Salad with Arugula Pesto
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Chickpea Tomato Bread Salad with Arugula Pesto
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Salad Base
- 1 ½ cups torn/cut bread pieces
- 2 heirloom tomatoes
- pesto
- ¾ cup arugula
- ¼ cup fresh basil
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons toasted walnuts
- Pinch of salt and pepper
Chickpeas
- 1 cup cooked chickpeas drained and rinsed if using canned
- 2 teaspoons olive oil
- 1 clove garlic minced
- Pinch of salt
Instructions
- Heat an oven to 400˚F. Place the torn or cut bread on a sheet tray and pop in the oven. Cook until the bread is crisp throughout and golden; 15 minutes or so. Core the tomatoes and cut into 1” or so pieces. Place in a bowl and set aside.
- In a food processor or blender, combine the ingredients for the pesto. Pulse/blend until combined; adding more olive oil or a splash of water as needed to thin well enough to blend. Measure out about ⅓ cup of the pesto and save the rest to use in another meal.
- Heat a skillet over medium heat. Add the olive oil, chickpeas, and garlic. Cook until the garlic is fragrant and the chickpeas are hot; 3 to 4 minutes.
- Combine the croutons with the tomatoes, pesto, and garlicky chickpeas. Toss until well combined. Taste and add more salt if desired.
Notes
- Tips + Tricks: the arugula pesto is great on pasta, pizza, and on grilled cheese sandwiches. You can even freeze it if needed.
- Use up leftover ingredients: chickpeas, tomatoes, arugula
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