Pesto Chickpea Tomato Salad
Pesto Chickpea Tomato Salad is a four ingredient easy summer side dish recipe that is bursting with flavor! This chickpea salad takes less than 15 minutes to make and is SO delicious. This serves about 4 people as a side dish, or two as a small salad.
Quick Look: Pesto Chickpea Salad
Ready In: 10 minutes
Serves: 4-6
Calories: 267 Calories
Main Ingredients: pesto, chickpeas, tomatoes, fresh mozzarella
Why You'll Love It: Pesto Chickpea Salad is a super easy, flavorful, and delicious healthy side dish.
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In the summertime, my main game plan for dinners is something on the grill + a side salad + fruit. I love how easy dinners in the summer can be! They're even easier with side dishes like this Pesto Chickpea Salad. It has FOUR ingredients and can be made in 10 minutes.
Made with protein-rich chickpeas, fresh vegetables, mozzarella, and basil pesto, this simple salad comes together in just minutes and is perfect for meal prep, potlucks, or busy weeknight dinners.
This chickpea pesto salad is hearty enough to enjoy as a light vegetarian meal but also pairs beautifully with grilled chicken, steak, or salmon. It's fresh, colorful, and full of Mediterranean-inspired flavors, making it a recipe you'll find yourself making all summer long.
This chickpea salad doesn't have to be a just a side dish, either. It is also great as a main dish salad. Serve it on top of some mixed greens and you have a delicious vegetarian lunch! OR top it with some grilled chicken for an extra boost of protein.
Key Ingredients
Chickpeas - otherwise known as garbanzo beans. I use canned chickpeas which I simply drain and rinse before adding them to the salad.
Cherry Tomatoes - I especially love making this salad with fresh tomatoes from our garden or the farmers market! You can really use any kind of tomato in this recipe - roma, grape, and cherubs would all work great.
Mozzarella Pearls - these are so cute! They are mini fresh mozzarella cheese balls and are perfect in this salad. I cut each one in half. You could also use a large log of fresh mozzarella cheese and just cut it into small bite sized pieces.
Pesto - the shining star of this dish! The pesto is what gives this salad flavor, so be sure to use a good one! I like making a bunch of pesto during the summer and freeze it in ice cube trays, and that's what I used for this recipe. So, so tasty!
Substitutions and Variations
Add Pasta - stir in cooked pasta if you'd like to turn it into a pesto pasta salad.
Add More Veggies - you could add diced cucumbers, bell peppers, fresh sweet corn, or carrots to add more bulk and veggies to it.
Add Fresh Basil - for even more fresh flavor, add some diced fresh basil.
Add Cheese and Nuts - Garnish with freshly grated Parmesan and toasted pine nuts for even more flavor.
How to Make Pesto Chickpea Salad
This recipe couldn't be easier to make. Simply add all of the ingredients to a medium bowl and mix to combine. Serve and ENJOY! I can't wait to make this salad over and over again all summer long.
Expert Tips
Let the salad chill - refrigerate for 20-30 minutes before serving so the flavors have time to meld.
Dry the chickpeas well - after rinsing the chickpeas, dry them off so the pesto sticks to them instead of becoming watery.
Meal Prep - this salad tastes even better the next day, making it perfect for meal prep.
Protein Boost - add grilled chicken, rotisserie chicken, or grilled shrimp for extra protein.
Serving Suggestions - This side dish goes really well with my Grilled Cilantro Lime Chicken, Blue Cheese Burgers, Italian Grilled Chicken, or Turkey Burgers with Blueberry Compote. I also like to eat it simply spooned on top of mixed greens or fresh arugula.
Other Summer Salads to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Pesto Chickpea Tomato Salad
Ingredients
- 16 ounce can chickpeas (garbanzo beans) drained and rinsed
- 10 ounces cherry tomatoes halved or quartered
- 8 ounces mozzarella pearls quartered
- ¼ cup pesto
Instructions
- Combine all ingredients in a medium bowl and stir well to combine.
- Serve and enjoy!
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Notes
- Store leftovers - in an airtight container in the fridge for up to 3-4 days.
- Let the salad chill - refrigerate for 20- 30 minutes before serving so the flavors have time to meld.
- Dry the chickpeas well - after rinsing the chickpeas, dry them off so the pesto sticks to them instead of becoming watery.
