Easy Mediterranean Pesto Chickpea Salad
Total Time
15 minutes
Prep Time
15 minutes
Rating
4.5 out of 5 stars
(2)
Ingredients
4 servings
- For the pesto:
- 3 cups organic spinach
- 5 large basil leaves
- juice from 1 large lemon
- 2 tablespoons olive oil
- 2 tablespoons Roasted Salted Blue Diamond Almonds
- 1 tablespoon grated parmesan cheese
- 3 garlic cloves, peeled
- 1-2 tablespoons water, to thin pesto
- Freshly ground salt and pepper, to taste
- For the salad:
- 2 (15 oz) cans chickpeas, rinsed and drained
- 1 cup grape tomatoes, halved
- 1/4 cup diced red onion
- 1/4 cup pitted kalamata olives
- 1/4 cup crumbled feta
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Preparation
Step 1
In the bowl of a food processor or a high powered blender add in pesto ingredients: spinach, basil, lemon juice, olive oil, almonds, parmesan cheese, garlic cloves and 1 tablespoon of water. Process for 1 minute until pesto is smooth, add another tablespoon of water if necessary. Season with salt and pepper to taste.
Step 2
Next make the salad by adding chickpeas, tomatoes, diced onion, and olives to a large bowl. Fold in pesto to evenly coat. Sprinkle crumbled feta on top and serve. Garnish with fresh basil ribbons. Serves 4 as a meal, or 6 as a side salad.
Step 3
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