Chickpea Pesto Salad with Cherry Tomatoes
A simple, yet very delicious vegetarian salad recipe. Perfect for lunch on the go or to serve as a tasty side dish.
Servings: 2
Calories: 394kcal
Ingredients
For the salad:
- 1.5 cup cooked chickpeas (= 1/2 cup dried/soaked/cooked or 1 can drained)
- 1 cup cherry tomato halved
- 1/3 cup cucumber chopped
- 1/4 cup onion chopped
- 2 cups salad greens of your choice
- 1/4 cup unsalted peanuts (optional) crushed
For the pesto
- 1/8 cup pine nuts roasted
- 1-2 cloves garlic
- 1-2 tablespoons grated Parmesan cheese
- 1 tablespoons extra-virgin olive oil
- 1/2 cup fresh basil leaves
- sea salt to taste
- black pepper to taste
Instructions
- Add all pesto ingredients to a small blender and process until smooth.
- Combine with salad ingredients and top with peanuts if you like.
Notes
- Take-along tip: keep dressing in a separate container and store greens on top.
- Many of us buy canned chickpeas because of the long soaking and cooking times. But did you know that you could soak and cook a big batch and freeze them for later use? CLICK HERE for more info (there's also a quick cooking method in there if you forgot to soak the chickpeas overnight)