Total time to prepare: 5 minutes
Ingredients:
1 Tbs. lemon juice
1 clove garlic
2 cups arugula
1 cup fresh basil
3 Tbs. extra-virgin olive oil
freshly ground black pepper
1 15 oz. can no-salt-added chickpeas, drained
½ tsp. kosher salt
8 butter lettuce leaves
Directions:
* Make the pesto: Combine the lemon juice, garlic, arugula, basil, oil, and pepper in a food processor. Process until the herbs and garlic are finely chopped.
* In a medium bowl, toss the chickpeas with the pesto and season with up to ½ tsp. of salt.
* Serve on the lettuce leaves.
Serves 4.
Nutrition Information:
Per Serving (¾ cup)-
Calories: 210
Sodium: 270 mg
Total Fat: 12 g
Saturated Fat: 1.5 g
Carbohydrates: 20 g
Protein: 7 g
Fiber: 5 g
Ingredients:
1 Tbs. lemon juice
1 clove garlic
2 cups arugula
1 cup fresh basil
3 Tbs. extra-virgin olive oil
freshly ground black pepper
1 15 oz. can no-salt-added chickpeas, drained
½ tsp. kosher salt
8 butter lettuce leaves
Directions:
* Make the pesto: Combine the lemon juice, garlic, arugula, basil, oil, and pepper in a food processor. Process until the herbs and garlic are finely chopped.
* In a medium bowl, toss the chickpeas with the pesto and season with up to ½ tsp. of salt.
* Serve on the lettuce leaves.
Serves 4.
Nutrition Information:
Per Serving (¾ cup)-
Calories: 210
Sodium: 270 mg
Total Fat: 12 g
Saturated Fat: 1.5 g
Carbohydrates: 20 g
Protein: 7 g
Fiber: 5 g
