Chickpea Arugula Frisée Salad with Pesto
The pesto dressing in this salad provides a vibrant backdrop for the greens and goodies. It’s also a great way to use up any extra pesto on hand. I used some leftover Arugula-Parsley Pesto that I had, but any one you have will be good here.
Chickpea Arugula Frisée Salad with Pesto
Serves 2-3 as a main, 4-6 as a side
For the dressing:
¼ cup pesto
¼ cup Simple Lemon Vin
For the salad:
About 4 cups (3 oz) arugula
About 4 cups (4 oz) frisée, ends trimmed
1 avocado, diced
1 can chickpeas, rinsed
¾ cup pecans, toasted, roughly chopped
¾ cup feta cheese, crumbled
About 1 tray of croutons
In a small bowl, whisk together the pesto and the simple lemon vin until they’re well combined. Set aside. In an extra-large bowl, toss to combine all of the salad ingredients except for the croutons. Drizzle the dressing over the salad and toss until the salad is evenly coated. Mix in the croutons. Taste and make any adjustments to the lemon and salt.
Super yummy! I really enjoy the combinations you create for your salads! I had to use spinach and pistachios as substitutes and it was delicious. I look forward to making the recipe as written as I believe it will be even better! Thank you for sharing!