Thursday, July 5, 2012

Laura's Recipes: Chickpea Salad and Scape Pesto


July Second Chickpea Salad

2 cups cooked chickpeas
2 cups cooked rice
2 cups vegetables (such as bell pepper, sugar snap peas, sautéed garlic scapes, steamed green beans, or steamed broccoli)
½ cup raisins
½ cup walnuts or roasted sunflower seeds

Mix above ingredients together in a large bowl. Blend dressing ingredients and toss into salad. Chill and serve.

1 cups plain yogurt
1 tbsp lemon juice
1 clove minced garlic
1 tbsp honey
1 tbsp curry powder
salt and pepper to taste

Garlic Scape Pesto

1 cup garlic scapes, chopped
½ cup walnuts, roasted almonds, or other nut/seed
1 tbsp lemon juice
½ tsp salt
½ cup olive oil
½ cup grated parmesan cheese

Blend garlic scapes, nuts, lemon juice, and salt. Add olive oil in a stream, while blending. Stir in grated parmesan cheese. Serve on pasta, as a pizza sauce, as a sandwich spread, or by the spoonful!

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