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 Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, soy-free, vegan

Servings:

Calories: 368kcal

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.
2-15 ounce cans chickpeas, 1 dry pint cherry or grape tomatoes, 1 English cucumber, 1 red bell pepper, ½ red onion, ½ cup Kalamata olives, ½ cup vegan pesto, salt and pepper
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