Pesto Parmesan Salad | Jenny & Buck’s Recipes | Umami

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 tsp smoked paprika
• 1 head broccoli + red pepper flakes
• Cherry tomatoes
• Spinach/mixed greens
• Avocado
• Parmesan
• Dressing
• 1 cup fresh basil, packed
• 1/3 cup walnuts, toasted, or almonds
• ½ cup parmesan
• 0.38 cups (6 tbsp) olive oil *can use 1/2 vegetable oil)
• 2 tbsp lemon juice
• ½ tsp kosher salt
• 1 tbsp minced garlic (4 cloves)
• 1 tbsp water, plus more to thin