Lunch has never been this deliciously healthy and satisfying. This Easy Mediterranean Pesto Chickpea Salad by Ambitious Kitchen is the perfect lunch any day of the week. The robust perfectly blended bundle of flavors literally jump off of the plate and onto you palatte.
Ingredients
For the pesto:
- 3 cups organic spinach
- 5 large basil leaves
- juice from 1 large lemon
- 2 tablespoons olive oil
- 2 tablespoons Roasted Salted Almonds
- 1 tablespoon vegan parmesan cheese shreds
- 3 garlic cloves, peeled
- 1-2 tablespoons water, to thin vegan pesto
- Freshly ground salt and pepper, to taste
For the salad:
- 2 (15 oz) cans chickpeas, rinsed and drained
- 1 cup grape tomatoes, halved
- 1/4 cup diced red onion
- 1/4 cup pitted kalamata olives
- 1/4 cup crumbled vegan feta
Instructions
- In the bowl of a food processor or a high powered blender add in pesto ingredients: spinach, basil, lemon juice, olive oil, almonds, parmesan cheese, garlic cloves and 1 tablespoon of water. Process for 1 minute until pesto is smooth, add another tablespoon of water if necessary. Season with salt and pepper to taste.
- Next make the salad by adding chickpeas, tomatoes, diced onion, and olives to a large bowl. Fold in pesto to evenly coat. Sprinkle crumbled feta on top and serve. Garnish with fresh basil ribbons. Serves 4 as a meal, or 6 as a side salad.
Have you tried this Easy Mediterranean Pesto Chickpea Salad recipe? How was it? Did you serve it with anything else? If so, what?
