0 from 3 votes
Mediterranean Pesto Chickpea Salad
This easy chickpea salad is great in sandwiches, folded into lettuce leaves, or on its own!
Prep Time
10 mins
Total Time
10 mins
Servings: 4 -6 servings
Calories: 85 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can black olives, drained and coarsely chopped
- 1 15-ounce can artichoke hearts, drained and coarsely chopped
- 2 roasted red bell peppers seeded and coarsely chopped
- ⅓-1/2 cup pesto
- salt and black pepper to taste
Instructions
- In a large bowl, coarsely mash the chickpeas using a potato masher. You want about half to be really well mashed, but the rest can be coarsely mashed or even whole.
- Toss the chickpeas with the black olives, artichoke hearts, and roasted red peppers. Stir in the pesto, according to taste. Season to taste with salt and black pepper.
Cup of Yum
Notes
- This salad can be eaten on its own or as a sandwich topping. I added fresh heirloom tomato slices to top off my sandwiches, but grilled or roasted veggies would also be a great addition.
Nutrition Information
Calories
85kcal
(4%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
2mg
(1%)
Sodium
463mg
(19%)
Potassium
28mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
517IU
(10%)
Vitamin C
9mg
(10%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 85
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 463mg | 19% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 517IU | 10% |
| Vitamin C | 9mg | 10% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.