Chickpea Pesto Salad
A simple recipe for Chickpea Pesto Salad tossed in a delicious Basil Pesto with crumbled feta, red onions and toasted pine nuts. Perfect for lunch on the go or as a tasty side dish.
I have a weakness for chickpea salads. They are packed full of flavor and are very filling. On occasion I love picking up a chickpea salad at the deli counter while I am out shopping and I’ll eat it on the go while going from store to store.
A while ago I shared my recipe for Chickpea and Edamame Salad that was inspired by one of the deli chickpea salads I fell in love with. Recently I tossed this salad together and I haven’t been able to get enough of it. The combination of the soft chickpeas with the basil pesto and feta cheese is fantastic. I also add in some diced red onion and even some toasted pine nuts for added flavor. This is one salad I can eat again and again.
If you have been reading Mother Thyme for awhile you probably know by now I absolutely love Basil Pesto. I could probably write a blog just about basil pesto recipes. I love to use it in so many recipes, and this is another one to add to the list.
While there are many jarred pesto sauces you can pick up at the grocery store, I definitely encourage you to make your own. Making my Basil Pesto recipe for this Chickpea Pesto Salad is essential. It’s simple to make and the leftovers you can use in so many recipes or toss with some hot pasta. You can even freeze it to use later.
When the snow finally melts here (yes we STILL have snow on the ground), I dream of spring picnics in the park enjoying this yummy Chickpea Basil Salad.Print
Chickpea Pesto Salad
A simple recipe for Chickpea Pesto Salad tossed in a delicious Basil Pesto with crumbled feta, red onions and toasted pine nuts. Perfect for lunch on the go or to serve as a tasty side dish.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 -4 servings 1x
- 1 15.5 ounce can chickpeas, rinsed and drained
- 1/4 cup Basil Pesto
- 3 tablespoons crumbled feta
- 3 tablespoons diced red onion
- 2 tablespoons toasted pine nuts (optional)
- Mix chickpeas with basil pesto in a small mixing bowl.
- Stir in feta cheese,red onion and pine nuts.
- Refrigerate for 30 minutes before serving.
I asked my husband to make this for dinner tonight with some leftover pesto we made yesterday. We omitted the onion since we didn’t have any on hand and subbed out the pine nuts for walnuts. It was delicious! Thanks!
Hi Brianna – So glad you enjoyed this! Thanks for letting me know!
I have my chickpeas raw not canned…do they need to be cooked for this?
Awesome recipe! I added some chopped celery and a chopped hard boiled egg for some added protein. Thank you.