Pesto Salad

Emily

• 1/3 cup chickpeas
• 3/8 cup broccoli
• 3/8 cup cauliflower
• 1 1/2 cup lettuce
• 6 piece baby potatoes

Mitch

• 1/2 cup chickpeas
• 1/2 cup broccoli
• 1/2 cup cauliflower
• 1/3 cup green beans
• 2 cup lettuce
• 8 piece baby potatoes

Shared

• 1/4 cup croutons — small pieces of bread
• olive oil
• salt

Potatoes

• black pepper
• garlic — chopped

1. 1

   Roast the chickpeas in the oven.
2. 2

   Place the baby potatoes with salt, pepper, and chopped garlic. Smash on a baking tray and cook in the oven.
3. 3

   Top with drizzled olive oil, pesto dressing, and a little salt.