Arugula, lettuce, red apple and roasted chickpeas with pesto limoneta

10 ingredients • 4 steps • 30 MINUTOS
Cook time
10 min.
Prep time
20 min.
Skill level
Easy
Arugula, lettuce, red apple and roasted chickpeas with pesto limoneta

Choose your servings

1 - 2

Ingredients

10 ingredients
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  • 1/2 units Hydroponic lettuce
  • 2.5 cups Arugula
  • 1 units Red Apple
  • 1 cups Chickpeas (canned)
  • 3 units Lemon
  • 1/2 cups Basil
  • 1/2 tsp Pepper
  • 2 tbsp Olive oil
  • 1 tbsp Mustard
  • 1 pinch Salt
Steps
4 steps
  1. 1
    Preheat oven to 200 degrees, grease a pie pan, and put drained chickpeas with salt and pepper and bake for 10 minutes until a golden brown. Reserve.
  2. 2
    Juicing lemons. In a juicer, put the lemon, olive oil, pepper, mustard and basil leaves. Process and rectify salt.
  3. 3
    In a bowl put lettuce, arugula, and apples, add the limoneta and stir.
  4. 4
    To assemble, put seasoned green leaves on a plate and top chickpeas.

Nutrition facts

Per serving
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Calories Carbohydrates Protein Fat
238 47.8 11.2 3.9
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