Because I am swamped, I prefer quick fixes. If something takes more than 15-30 mins to prepare, I will not do it, especially if I don’t have a day off. This Pesto Chickpea Salad made the perfect lunch for this week. You can make it in just 10 minutes, it is delicious and creamy, and you can enjoy it in many ways. This chickpea and quinoa salad is right up my alley!
How to Serve Pesto Chickpea Salad
You can enjoy this super-simple chickpeas salad in many different ways. It can be served as an appetizer, with crackers to dip in, as in the picture above. Or, you can use it in a sandwich, toasted whole grain bread, or a bun. If you are like me, you will probably dig into the bowl using a fork.
What kind of pesto is best?
Pesto comes in many different varieties, with something for everyone. ALDI has a basil pesto at a great price that I use in many recipes. It was a great deal and had a fantastic flavor. Barilla makes an affordable pesto. Since pesto is the primary flavor in this recipe, you want to choose a pesto you enjoy.
How long does the salad keep?
The pesto chickpea salad will keep in the fridge for up to four days. This makes it a great meal prep option!
Soak your onions for a softer flavor.
Here’s a simple trick to make your life more pleasant if you are sensitive to red onion. Let your sliced onion soak in cold water for five minutes before using them in your recipe. The water removes the super-sharp flavor of red onions, leaving behind a milder flavor that will enhance your dish without causing stomach discomfort.
Ingredients
1/4 cup mayonnaise ($0.40)
1/4 cup basil pesto ($1.30)
1 Tbsp Lemon Juice ($0.06)
1/8 tsp freshly cracked pepper ($0.01)
2 15oz. Cans of chickpeas (cost $1.10)
1/4 cup red onions ($0.10)
Fresh Parsley, 1/4 cup ($0.17)
Instructions
Mix the pesto, mayonnaise, and lemon juice in a large bowl.
The chickpeas should be rinsed and drained. Parsley should be roughly chopped. Red onions should be finely diced (for a milder onion taste, soak the red onions for 5 minutes in cold water). Add the onion, parsley, and chickpeas to a large mixing bowl.
Pour the dressing on top of the onion, parsley, and chickpeas. Mix well. You can serve the chickpeas as they are or slightly mash them for a thicker consistency. Serve immediately or chill until ready to consume.
