Pesto Chickpea Tomato Salad
An easy summer side dish recipe that is bursting with flavor! This serves about 4 people as a side dish, or two as a small salad.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad, Side Dish
Cuisine: American
Servings: 4 servings
Calories: 400kcal
- 16 ounce can chickpeas (garbanzo beans) drained and rinsed
- 10 ounces cherry tomatoes halved or quartered
- 8 ounces mozzarella pearls quartered
- ¼ cup pesto
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
Calories: 400kcal | Carbohydrates: 35g | Protein: 22g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 201mg | Potassium: 484mg | Fiber: 9g | Sugar: 8g | Vitamin A: 690IU | Vitamin C: 18mg | Calcium: 291mg | Iron: 4mg