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Go bold with this pesto and sun-dried tomato chickpea salad.

sun-dried tomato chicken salad recipe

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You are going to love this pesto and sun-dried tomato chickpea salad recipe! It’s healthy, has a delicious Italian flavor and takes just 10 minutes to make!
Course lunch
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 -8 servings
Calories 432
Author Cheryl Najafi

Ingredients

Instructions

  • In a food processor, blend the sun-dried tomatoes (including their oil), garlic and basil until it forms a paste. Transfer the mixture to a large mixing bowl then stir in ¼ cup of Parmesan and set aside.
  • Drain, rinse and allow chickpeas to dry then transfer to the mixing bowl with the pesto.
  • If you’re adding nuts, toast them in a dry skillet over medium heat, tossing frequently. The nuts are toasted perfectly once you can just smell their aroma. Transfer to a plate to cool before adding them to the bowl with the chickpeas.
  • Add lemon juice and red onion to the chickpeas and pesto mixture then stir until completely combined. Season to taste with salt and pepper then garnish with shaved Parmesan. This dish is best served at room temperature or slightly warm. Enjoy!

Notes

Season your salad after the ingredients are combined. The Parmesan and sun-dried tomatoes are salty—you may not want to add more!

Nutrition

Calories: 432kcal | Carbohydrates: 46g | Protein: 18g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 716mg | Potassium: 772mg | Fiber: 13g | Sugar: 11g