CHIMICHURRI CHICKPEAS & CHICORY

SERVES: 2

TIME: 45 MINUTES

Chimichurri sauce may be associated with steak, but this garlic and parsley pesto gets a new life as a spicy sauce for roasted chickpeas served on a toothsome chicory and roasted red pepper salad. Chicory has a bold, bitter flavor, so if you’re not a huge fan of bitter greens, consider using only a handful and replacing the remaining chicory with more spinach or greens.

CHIMICHURRI CHICKPEAS

2 cups flat-leaf parsley

3 tablespoons extra-virgin olive oil

3 cloves garlic, peeled

2 tablespoons red wine vinegar

2 teaspoons dried oregano

½ teaspoon grated lemon zest

¾ teaspoon salt

1 (14-ounce) can chickpeas, drained and rinsed, or 2 cups homemade chickpeas

CHICORY SALAD

1 roasted red pepper (store-bought or homemade), seeded and diced

1 small sweet white onion, sliced into thin half-moons

2 Persian cucumbers or ½ English cucumber, diced

2 cups chicory, baby arugula, or mixed salad greens, washed, spun dry, and torn into bite-size pieces

2 cups baby spinach or mixed spring greens

2 cups Chia Crunch Croutons (page 38) or store-bought pita crisps

¼ cup Shake-On Salad Crumbles (page 27) or toasted slivered almonds

1 Preheat the oven to 350°F. In a food processor or blender, pulse the parsley, olive oil, garlic, vinegar, oregano, lemon zest, and salt into a thick paste. In a large ceramic baking dish, combine half of the chimichurri with the chickpeas. Roast the chickpeas for 20 minutes, stirring occasionally, until the beans are sizzling.

2 In a large mixing bowl, toss the remaining half of the chimichurri with the salad ingredients. Distribute the salad among individual serving bowls and top with hot chickpeas, then serve immediately.