1 large zucchini, sliced
½ teaspoon salt, divided
½ teaspoon pepper, divided
½ cup toasted, chopped walnuts
1 bunch beet greens, washed thoroughly (can substitute with 1 ½ cups spinach)
2 garlic cloves (peeled)
½ cup fresh basil leaves
1 lemon (zested and juiced)
⅓ cup olive oil
1 can chickpeas, rinsed and drained
8 oz whole grain pasta, cooked according to package instructions
2 cups cherry tomatoes, halved
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
Don’t discard the leafy green tops when you buy a bunch of beets from the farmers market. Instead, use them to make pesto.
Links
[1] https://wholegrainscouncil.org/grain/wheat