Pesto Chickpea Tomato Salad
An easy summer side dish recipe that is bursting with flavor! This serves about 6 people as a side dish, or two as a small salad.
Servings: 6 servings
Calories: 267kcal
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!
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.
Nutrition
Calories: 267kcal | Carbohydrates: 23g | Protein: 14g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 14mg | Sodium: 134mg | Potassium: 323mg | Fiber: 6g | Sugar: 5g | Vitamin A: 460IU | Vitamin C: 12mg | Calcium: 194mg | Iron: 3mg