Jess Finds Balance

My journey to finding a healthy balance with eating, exercise, and life in general

Pesto Chickpea and Vegetable Grain Salad August 15, 2010

Filed under: Uncategorized — jessfindsbalance @ 4:55 pm

This recipe was inspired by a barley and chickpea salad at Whole Foods I saw a long time ago and wanted to recreate. I started by making some bulgur. The proportions you use for bulgur are two parts liquid to one part bulgur. I used 1 cup of chicken broth (for flavor) and 1/2 cup of bulgur. I brought it boil, then let it simmer for until the bulgur soaked up all of liquid and had a nice soft and chewy texture.

Then, I chopped tomatoes, red onions, and bell pepper.

Then I opened up, rinsed, and drained cans of quartered artichokes and chickpeas.

While I was doing prepping, I also roasted some asparagus. I prepared it by spraying the pan with some olive oil, and then spraying the asparagus with olive oil (real olive oil, not Pam) and sprinkling it with salt and pepper. I gave the pan a good roll to coat all of the asparagus.

Mix the cooked bulgur with store-bought pesto. Then add one can of drained and rinsed chickpeas, 6 or 7 bits of artichoke hearts, the peppers, tomatoes, red onion, and chopped fresh basil.

Gave it a good mixing and voila!

A delicious, summery meal that incorporates whole grains, protein, vegetables, and healthy fat.


2 Responses to “Pesto Chickpea and Vegetable Grain Salad”

  1. Dave in Providence Says:

    Hey Jess! Didn’t know about your blog till tonight…its looking good. Don’t know if you’ve checked out the site yet. All vegetarian and healthy meals. She’s got a great Lentil Soup recipe that keeps a full weeks worth of lunches. Plus, the best homemade veggie burgers out there.

    Check it out, and keep on cooking!

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