Chickpea Pesto Salad with Arugula Recipe
It’s too tasty to be true—but believe it! With pesto and chickpeas, this chickpea pesto salad with arugula literally comes together in 5 minutes.
Ingredients
- 2 15 oz cans chickpeas
- 1/4 cup pesto prepared
- 1 Tbsp red wine vinegar
- 2 Tbsp red onion finely diced
- 3 Tbsp Parmesan cheese
- salt and pepper to taste
optional
- 2 cups arugula
- cherry tomatoes for garnish
Instructions
- Drain, rinse and allow chickpeas to dry then transfer them to a medium-sized mixing bowl.
- Add pesto, red wine vinegar, red onion, Parmesan cheese, salt and pepper to the chickpeas and stir until completely combined.
- If you are adding arugula, stir it in just before serving then top with halved cherry tomatoes. Enjoy!
Notes
If you don’t have time to make your own pesto the store-bought brands taste just as good…and it’s so darn easy!
Nutrition
Calories: 151kcal | Carbohydrates: 13g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 194mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g