Description
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup Kalamata olives, sliced
1/4 cup fresh basil, chopped
For the Lemon Pesto Dressing:
3 tbsp basil pesto (store-bought or homemade)
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp olive oil
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper
Directions:
In a small bowl, whisk together basil pesto, lemon juice, lemon zest, olive oil, honey, salt, and black pepper. Set aside.
In a large mixing bowl, combine chickpeas, feta cheese, cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh basil.
Drizzle the lemon pesto dressing over the salad and toss gently to combine.
Let the salad sit for 10-15 minutes to allow flavors to meld.
Serve chilled or at room temperature. Enjoy this vibrant and refreshing chickpea salad!
Prep Time: 10 minutes Cooking Time: 0 minutes Total Time: 10 minutes Kcal: 320 per serving Servings: 4 servings
