Cucumber Salad With Parsley Pesto

Hale and hearty this salad is really more super than salad. Filled with plant based proteins like edama, chickpeas and cashews this salad is then topped with a bright spark of parsley and pine nut pesto.

Ingredients

2 cups packed fresh flat-leaf parsley leaves (from 1 bunch)

1 cup fresh baby spinach

2 tablespoons fresh lemon juice

1 tablespoon toasted pine nuts

1 tablespoon grated Parmesan cheese

1 medium garlic clove, smashed

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 cup extra-virgin olive oil

2 cups salt and pepper roasted cashews

2 cups cooked shelled edamame

1 (15-oz.) can unsalted chickpeas, drained and rinsed

1 cup chopped English cucumber

4 cups loosely packed arugula

Step 1

Combine parsley, spinach, lemon juice, pine nuts, cheese, garlic, salt, and pepper in bowl of a food processor; process until smooth, about 1 minute. With processor running, add oil; process until smooth, about 1 minute.

Step 2

Stir together cashews, edamame, chickpeas, and cucumber in a large bowl. Add pesto; toss to combine.

Step 3

Place 2/3 cup arugula in each of 6 bowls; top each with 1 cup chicken salad mixture. Serve immediately.