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5
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Vegan Pesto Chickpea Salad
Basil pesto sauce is the perfect quick dressing for Mediterranean Vegan Pesto Chickpea Salad. It's easy to make in 15 minutes and delicious as a refreshing meal or flavorful side dish. Serves 4 as a meal or 8 as a side.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salad, Side Dish
Cuisine:
Fusion, Mediterranean
Special diet:
gluten-free, soy-free, vegan
Servings:
4
Calories:
368
kcal
Author:
Amy Katz
Ingredients
2
-15 ounce
cans
chickpeas
(
3
cups) rinsed and drained
1
dry pint
cherry or grape tomatoes
halved or quartered
1
English cucumber
(or
3
Persian cucumbers) sliced
1
red bell pepper
diced large
½
red onion
diced
½
cup
Kalamata olives
pitted and sliced
½
cup
vegan pesto
(homemade or store bought)
salt and pepper
to taste
US Customary
-
Metric
Instructions
Place all the ingredients to a large mixing bowl.
Toss well to combine. Taste and adjust the seasonings, as needed, and serve.
Notes
While this salad tastes best the day it was made, it can be refrigerated in an airtight container for up to 3 days.
Nutrition
Calories:
368
kcal
|
Carbohydrates:
39
g
|
Protein:
14
g
|
Fat:
19
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
2
mg
|
Sodium:
1186
mg
|
Potassium:
527
mg
|
Fiber:
12
g
|
Sugar:
4
g
|
Vitamin A:
1737
IU
|
Vitamin C:
41
mg
|
Calcium:
155
mg
|
Iron:
3
mg