Searching for a recipe that’s full of fiber, protein and lots of good-for-you greens? This Kale Salad with Pesto is guaranteed to be a tasty hit in your belly and is loaded with great nutrients that your body will love too. Isn’t it gorgeous too? A quick toss of chickpeas and veggies into the oven to roast them up, a spin in the food processor to make the pesto, and toss it all together and you’re all set for a filling, healthy meal!
Ingredients
Carrot Top Pesto
- Tops of 1 Bunch Carrots
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- Juice from 1/2 a Lemon
Roasted Vegetables
- 1 Lb Fingerling Potatoes cut into rounds
- 3-4 Large Purple Carrots cut into rounds
- 1 15 oz Can Chickpeas drained and rinsed
- A Generous Drizzle of Olive Oil
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Dried Parsley
- 1 Tsp Dried Basil
- 1/2 Tsp Garlic Powder
- Few Sprinkles of Dried Thyme
The Rest of the Salad
- A Few Handfuls Lacinato Kale Sliced Thin
- 1 Cup Cooked Brown Rice
- Sliced Jalapeño if desired
- Sesame Seeds if desired
Instructions
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Preheat oven to 425 degrees F.
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Prep vegetables – wash and dry carrots and potatoes. Cut both into rounds (disks), about 1/4 inch thick.
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In a bowl, combine chopped potatoes, carrots, and chickpeas. Add in olive oil and spices, and mix well until everything is evenly coated.
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On a baking sheet lined with parchment paper, bake vegetables + chickpeas for 45-50 minutes. When they’re done cooking, remove from oven and let cool.
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While vegetables are cooking, make pesto – combine all ingredients into a food processor and process on high until a slightly smooth pesto is formed.
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In a bowl, mix thinly sliced lacinato kale and pesto until kale is evenly covered. Then, add in roasted vegetables + chickpeas and brown rice. Mix well until everything is evenly combined.
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Serve in bowls and top with sesame seeds.
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Enjoy!
Recipe Notes
If you can’t find lacinato (Tuscan) kale, any other hardy green will do – like chard, regular kale, or collard greens.
Thank you, Well and Full, for this week’s recipe!
