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+ servings
Overhead shot of a bowl of pesto chickpea salad
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5 from 7 votes

Pesto Chickpea Salad

Colorful, flavorful and the perfect weekday lunch or star of any backyard bbq.
Prep Time10 minutes
Cook Time10 minutes
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American
Servings: 5 servings
Calories: 204kcal


  • 4-5 medium zucchini washed and sliced into quarters
  • 1 cup cherry tomatoes sliced into halves
  • cup red onion diced
  • 1 15 oz can chickpeas rinsed and drained
  • 4 oz mozzarella sliced into small pieces

Basil Pesto

  • 4 oz fresh basil
  • 2 cloves minced garlic
  • ¼ teaspoon each, dried rosemary, thyme, oregano, and parsley
  • tsp salt
  • tsp black pepper
  • ¼ cup extra virgin olive oil


  • Pesto: To a food processor, add basil, olive oil, and dry seasonings and pulse until you reach desired consistency. Add additional olive oil, as needed, to thin; set aside
  • Add diced vegetables and mozzarella to a large mixing bowl along with pesto. Toss until well mixed. Serve immediately.


Calories: 204kcal