Pesto Buckwheat Salad with Roasted Vegetables & Chickpeas

Ingredients

• Garlic

  Raw

  2 clove or 6g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  ¼ cup, hulled or 32g

• Capers

  Canned

  1 tbsp, drained or 9g

• Arugula

  Raw

  1 cup or 20g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Lemon juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  4 cup or 656g

• Buckwheat

  16 oz or 454g

• Miso

  1 tsp or 6g

Directions

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. In a food processor, combine garlic, sunflower seeds, and capers. Pulse to finely chop. Add arugula, basil, lemon juice, miso, salt, and pepper. Pulse until greens are finely chopped. With the motor running, slowly drizzle in olive oil until smooth. Adjust seasoning if needed.
3. Combine eggplant, zucchini, bell pepper, red onion, and cherry tomatoes on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread in a single layer and roast for 30 minutes, stirring halfway through. Let cool slightly.
4. Cook buckwheat according to package directions and drain. In a large bowl, combine cooked buckwheat with pesto. Top with roasted vegetables and chickpeas, and toss lightly.
5. Garnish with extra basil, arugula, and toasted sunflower seeds. Serve immediately.

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