Spring Salad

1: Preheat your oven to 425°F.

2: Drain, rinse and pat dry your canned chickpeas.

3: On a sheet pan, add your chickpeas, dried basil, garlic powder, 1 tbsp. of olive oil and salt to taste.

4: Roast for 30 minutes until golden brown and crispy.

5: Blanch your asparagus in salted water for 2-3 minutes.

6: In a large bowl, add your butter lettuce, radishes, blanched asparagus, snap peas, roasted chickpeas, walnuts, feta, fresh mint and fresh basil.

7: In a small bowl, mix your jarred pesto, juice of 1 lemon, remaining 1 tbsp. of olive oil and 1 tsp. of salt to create a salad dressing.

8: Add the dressing to your salad and toss to combine.

9: Serve alongside grilled chicken, salmon or shrimp for a complete meal.