Easy Mediterranean Pesto Chickpea Salad1

In preparation for my trip and since launching the summertime Sweat Series , I am focused on clearing up my diet (because who doesn’t want to look a bit better in a swimsuit?). Today I’m partnering with Blue Diamond Almonds , the Official Snack Nut of the Team USA Swimming who asked me to share a recipe that helped me to feel inspired to live a healthy life-style and follow my Lane to Greatness
For me, living a healthy lifestyle is so much about balance and walking the line between greens and fruits to nut butter and chocolate. Really, that’s what my personal lane to greatness can be. I enjoy having the ability to consume a salad for lunch time and then nosh on a minimal sugar treat down the road. I look forward to my morning hours toast slathered with nut butter, fruit and sometimes several chocolate chips. I enjoy finding ways to make meals and recipes healthy but also tasty. I suppose it’s just kind of my thing.
As a result I decide to create this wonderful, an easy task to produce pesto chickpea salad to inspire you in your kitchen. The salad is normally filled with vegetarian proteins, mediterranean flavors, dietary fiber and taste. It’s among my go-to salads because of the goodness it fuels my own body with.
BONUS! This recipe only will take about quarter-hour to whip up.
Now I know you’re in.
Before you set you back grab the ingredients, I must inform you of the pesto, since it really could be the best pesto ever. There’s spinach, basil, Blue Gemstone Roasted Almonds , parmesan, garlic and clean lemon juice. Really simple stuff and I recommend whipping it up yourself! You merely might find yourself pouring the pesto on everything.
Enjoy! xo.
If you make this pesto chickpea salad, make sure to label #ambitiouskitchen on Instagram therefore i can easily see your masterpieces! xo.
Easy Mediterranean Pesto Chickpea Salad
Calories: 344
Fat: 14.4g
Prep time:
15 mins
Total period:
15 mins
2 tablespoons olive oil
1 tablespoon grated parmesan cheese
3 garlic cloves, peeled
Freshly ground salt and pepper, to taste
For the salad:
1 cup grape tomatoes, halved
1/4 cup diced red onion
1/4 cup pitted kalamata olives
1/4 cup crumbled feta
In the plate of a food processor or a higher powered blender add in pesto ingredients: spinach, basil, lemon juice, olive oil, almonds, parmesan cheese, garlic cloves and 1 tablespoon of water. Process for 1 minute until pesto is usually even, add another tablespoon of drinking water if necessary. Season with salt and pepper to flavor.
Next help to make the salad by adding chickpeas, tomatoes, diced onion, and olives to a large bowl. Collapse in pesto to evenly coat. Sprinkle crumbled feta on top and serve. Garnish with refreshing basil ribbons. Acts 4 as a meal, or 6 being a side salad.
Oh yessss. Europe happens to be a must! But I have always wanted to happen to be Thailand, Vietnam, Indonesia and also Taiwan! They would be so much fun too!
This salad just screams European flavors. I enjoy the chickpeas using the pesto-made therefore simple but you can find so many incredible elements of this recipe!