Chickpea Salad with Pesto
User Reviews
3.4
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Prep Time
20 mins
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Servings
8 servings
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Calories
25472 kcal
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Cuisine
Mediterranean
Chickpea Salad with Pesto
Description
The salad ingredients include canned chickpeas, diced bell peppers, thinly sliced Persian cucumbers, mozzarella pearls, cherry tomatoes, radishes, black olives, and minced red onion. These are lightly coated with a pesto dressing made by blending fresh basil leaves and stems, garlic, lemon juice, Parmesan cheese, olive oil, and salt to taste. The mixture creates a fresh, herbal flavor with tangy citrus and cheesy undertones.
The contrasting textures between the soft mozzarella and chickpeas against crisp vegetables bring freshness and bite to the dish. The salad is finished with toasted pine nuts for a warm, nutty crunch and served with lemon wedges to add extra brightness as desired.
This dish is ideal for a refreshing, protein-rich vegetarian salad that can accompany various meals or be enjoyed as a light, flavorful stand-alone option. The pesto used can also be saved for other dishes such as pasta, providing versatility to the preparation.
Ingredients
- 2 15- ounce chickpeas drained and well rinsed, canned
- 1 cup bell pepper assorted colors, finely diced
- 1/2 cup Persian cucumber these are the small ones, do not peel, thin sliced
- 1/2 cup mozzarella cheese small pearls
- 1/2 cup cherry tomatoes assorted colors, halved or quartered
- 1/3 cup radish quartered, small
- 1/3 cup black olives diced
- 1/4 cup red onion finely minced
- black pepper fresh cracked
pesto dressing (this will make more than you need, use the rest on pasta!)
- 2 basil I used my whole TJs basil plant, large handfuls, fresh leaves and part of the stems
- 1 garlic smashed and peel removed, small clove
- lemon juice of half
- Parmesan Cheese as much or as little as you like, a good grating, fresh
- 1/4 cup olive oil give or take
- salt to taste
garnish
- 1/4 cup pine nuts toast in a little olive oil in a skillet for several minutes, stirring constantly until they turn nutty brown, toasted
- lemon wedges
Instructions
- Put the drained, rinsed, and dried chickpeas in a large salad bowl along with the rest of the salad ingredients.
- To make the pesto dressing, process the basil, garlic, and lemon briefly until it breaks down into a thick paste. Add the cheese and enough olive oil to make a loose pourable consistency. Add salt to taste, and more cheese, and/or lemon if you like.
- Toss the salad with just enough pesto to thoroughly coat everything. Serve topped with the toasted pine nuts, a good grinding of fresh cracked pepper, and accompanied by a couple of lemon wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 25472 kcal
% Daily Value*
| Calories | 254.72kcal | 13% |
| Carbohydrates | 27.9g | 9% |
| Protein | 11.11g | 22% |
| Fat | 11.96g | 18% |
| Saturated Fat | 2.26g | 11% |
| Sodium | 383.36mg | 16% |
| Fiber | 7.99g | 32% |
| Sugar | 6.02g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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