This pesto-chickpea salad takes minutes to make and the flavor will utterly knock your socks off. Serve it with any Guiding Stars-earning bread or pita pocket, or eat it alone as a snack.
Ingredients
- 1 (15 ounce) can no-salt-added chickpeas, drained and rinsed
1 avocado, remove peel and pit
2 tablespoons sun-dried tomatoes, chopped
2 tablespoons cilantro, chopped
- 1 clove garlic
1/
- 2 cup baby spinach
1/
- 2 cup plain, non-fat Greek yogurt
1 tablespoon tahini
1/8 teaspoon salt
1/4 teaspoon pepper
juice from 1 lemon
4 slices whole-wheat bread
Instructions
- Combine all ingredients except for bread in a food processor and process until the desired texture is reached.
- Divide spread evenly across two pieces of bread and top with the remaining bread.
No additional notes for this recipe.
Score Breakdown
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- Whole Grains
- Additives to Limit
- Added Sodium
- Added Sugar
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