Root Vegetable Salad with Crispy Chickpeas and Capers and Turnip Green Pesto

Ingredients

1 medium parsnip, diced
1/2 cup carrots, diced
1/2 medium red onion, diced
3 small to medium potatos, diced
1 large sweet potato
9 tbsp olive oil
1 (15oz) can of chickpeas, rinsed and drained
1/4 cup capers, drained
1/2 tsp ground coriander
8 cloves of garlic, divided
1/4 cup raw unsalted walnuts, chopped and toasted in a dry skillet
1 bunch of turnip greens, about 3 1/2 cups, roughly chopped
2 tbsp lemon juice
1 tsp honey
Salt and pepper to taste
Parmesan cheese for serving

Directions

1. Preheat oven to 400°F.
2. Combine parsnip, carrots, red onion, potatoes, and sweet potato in a mixing bowl and toss with 3 tbsp olive oil, about 1 tsp of salt, and about 1/2 tsp pepper.
3. Spread vegetable mixture over a jellyroll pan or rimmed baking sheet and put in oven for 40 minutes. Stir and turn over vegetables after 20 minutes.
4. Dice 2 cloves of garlic.
5. Combine chickpeas, capers, coriander, and the 2 cloves of diced garlic in a mixing bowl and toss with 3 tbsp olive oil, about 1/4 tsp of salt, and 1/8 tsp pepper.
6. Spread chickpea mixture over another jellyroll pan or rimmed baking sheet and put in oven for 20 minutes. Stir and turn over chickpea mixture after 10 minutes.
7. Roughly chop the remaining 6 cloves of garlic.
8. Combine garlic, walnuts, turnip greens, lemon juice, honey, and remaining 3 tbsp of olive oil in a food processor. Add 1 tsp of salt and 1/2 tsp of pepper.
9. Process until smooth and adjust as necessary by adding olive oil, lemon juice, honey, salt or pepper.
10. After vegetable and chickpea mixtures are cooked, combine in a large bowl. Scoop into a bowl and top with a healthy amount of pesto sauce. Top with Parmesan cheese and enjoy!

Adapted from Fingerling potato salad with crispy chickpeas, capers & roasted garlic mustard green pesto