This is a super-simple recipe for Chickpea Pesto and Feta Salad — chickpeas tossed in delicious basil pesto with crumbled feta, red onions and toasted pine nuts.
I have a weakness for chickpea salads! They absorb the flavors of their ingredients so intensely and are so filling. Also, versatile — you could eat this as a tasty side dish, or as lunch on the go either on toast or in a wrap or a lettuce cup.
Chickpea Pesto & Feta Salad
Prep Time 10 minutes
Ingredients
- 1 ½ cans chickpeas rinsed and drained
- ¼ cup basil pesto – store-bought or homemade*
- ½ cup crumbled feta cheese
- ½ red onion diced
- 3 tablespoons toasted pine nuts optional
- Kosher salt to taste
- Freshly ground black pepper to taste
Preparation
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Mix the chickpeas with the basil pesto in a mixing bowl.
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Stir in the feta cheese, red onion and toasted pine nuts. Top with more feta and pine nuts, if desired.
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Add Kosher salt and black pepper to taste
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Refrigerate for 30 minutes before serving to let the flavors blend.
Recipe Notes
This can be made up to a day ahead.
If you want to make your own basil pesto, below is a quick recipe I’ve tried and liked.
*Homemade Basil Pesto
Ingredients
- 1 ½ cups basil
- 3 garlic cloves
- ¼ cup pine nuts
- ¼ cup grated parmesan cheese
- ¼ cup olive oil
- 1 tsp fresh lemon juice
Preparation
-
Mix everything together in food processor except the lemon and oil.
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Once everything is mixed well, drizzle with lemon and oil and mix again.
This looks wonderful – thanks for the recipe!
Glad to hear, you’re very welcome! Thanks for reading!
I will definitely be making this!!
Yay, happy it sounded good! Let me know how it goes, Becks!