Pesto Parmesan Salad

• portions: 2 servings
• temps total: 30 minutes

Ingrédients

1 can chickpeas, drained and rinsed

1 tsp smoked paprika

1 head broccoli + red pepper flakes

Cherry tomatoes

Spinach/mixed greens

Avocado

Parmesan

Dressing

1 cup fresh basil, packed

1/3 cup walnuts, toasted, or almonds

½ cup parmesan

0.38 cups (6 tbsp) olive oil *can use 1/2 vegetable oil)

2 tbsp lemon juice

½ tsp kosher salt

1 tbsp minced garlic (4 cloves)

1 tbsp water, plus more to thin

Instructions

1. Preheat oven to 350 degrees. Line baking sheet with foil. Toss walnuts in salt. Toast about 7-10 minutes, stirring occasionally.

2. Turn oven up to 400 degrees. Toss broccoli in oil and red pepper flakes. R minutes. Add chickpeas tossed in oil and smoked paprika to the same pan

3. Cook quinoa and make pesto by blending all ingredients in a food process liquids. Do not over-blend.

4. Top with tomatoes, avocado, and fresh parmesan.