Get your delicious fill of greens with this pesto salad. It’s great for people who want to start the year right and get rid of all the toxins in your body.
Prepare the vegetables as you preheat the oven to 425 Fahrenheit. Cut the potatoes and carrots and combine them with a 15-ounce of chickpeas in a bowl. Add ¼ cup of extra virgin olive oil to the mix. Make sure all the ingredients have been drizzled with oil. Bake the veggies and chickpeas for 50 minutes.
Meanwhile, combine the following in a food processor:
- ¼ cup of olive oil,
- ½ cup of lemon juice, and
- tops of carrots.
These ingredients are for your pesto. Keep processing the ingredients until they resemble a smoothie. In a separate bowl, combine 1 cup of cooked brown rice, sesame seeds, sliced jalapeno, and thin lacinato kale. Add the pesto and the roasted vegetables.