Mediterranean Pesto Chickpea Salad

from Oh My Veggies

This easy chickpea salad is great in sandwiches, folded into lettuce leaves, or on its own!

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Prep Time: 10

Total Time: 10

Servings: -6 servings

Ingredients
US Customary - Metric

1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can black olives, drained and coarsely chopped
1 15-ounce can artichoke hearts, drained and coarsely chopped
2 roasted red bell peppers, seeded and coarsely chopped
⅓-1/2 cup pesto
Salt and black pepper, to taste

Instructions

In a large bowl, coarsely mash the chickpeas using a potato masher. You want about half to be really well mashed, but the rest can be coarsely mashed or even whole.
Toss the chickpeas with the black olives, artichoke hearts, and roasted red peppers. Stir in the pesto, according to taste. Season to taste with salt and black pepper.

Notes

This salad can be eaten on its own or as a sandwich topping. I added fresh heirloom tomato slices to top off my sandwiches, but grilled or roasted veggies would also be a great addition.

Nutrition (estimated per serving)

Calories: 85kcalCarbohydrates: 2gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 463mgPotassium: 28mgFiber: 1gSugar: 1gVitamin A: 517IUVitamin C: 9mgCalcium: 42mgIron: 1mg

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: chickpea salad recipe, easy chickpea salad, Mediterranean Pesto Chickpea Salad

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