This quick and easy recipe can be ready in under an hour.
1/4 cup olive oil, plus 2 tbsp olive oil, divided
1 cup chickpeas, drained and rinsed
1 bunch broccoli rabe
1/2 onion, sliced
Kosher salt and cracked black pepper, to taste
1 tbsp white vinegar
1/2 cup walnuts
1 clove garlic
1/4 cup grated Parmesan cheese
1 bunch basil, leaves only
zest and juice of 1 lemon
Preheat the oven to 400°F.
Place the squash onto a sheet pan and drizzle with 1 tbsp olive oil. Season with salt and pepper. Place in the oven and roast for 15 minutes or until tender, mixing halfway through.
Place the broccoli and the chickpeas on a separate sheet pan with the sliced onion and season with 1 tbsp olive oil, salt, and pepper. Place into the oven for 15 minutes, stirring halfway through the cooking process.
While the vegetables cook, make the pesto by placing walnuts, garlic, Parmesan, basil, and lemon into the food processor and pulse to combine.
With the motor running, stream in 1/4 cup olive oil until smooth.
Divide the chickpeas and broccoli evenly between two bowls. Put the squash into a separate bowl and toss with the pesto. Place over the broccoli and the chickpeas. Top with the poached egg.
To make poached eggs: Fill a small sauce pot with water and vinegar and bring to a simmer. Stir with a slotted spoon and place the eggs into the water. Cook until the whites have set but the yolks are still runny, about 4 minutes.
If you like to get your protein from nuts and legumes, rather than meat, this recipe is perfect for you.