Chickpea Pesto Red Onion Salad
Bright, zesty, and effortlessly satisfying, this Chickpea Pesto Red Onion Salad is a vibrant blend of wholesome ingredients and bold Mediterranean flavors. Packed with protein-rich chickpeas, juicy cherry tomatoes, and fresh baby spinach, this salad is elevated by a homemade pesto-lemon dressing that adds tangy, herbaceous notes. Thinly sliced red onions, mellowed in cold water for a subtle sweetness, bring just the right balance, while a sprinkle of optional crumbled feta cheese provides a creamy finish. Ready in just 15 minutes and perfect as a light main dish or a hearty side, this no-cook recipe is a lifesaver on busy days. Ideal for meal prep, it stays fresh and flavorful for up to two days in the fridge. Healthy, quick, and delicious, this is your go-to recipe for an easy Mediterranean-inspired meal that everyone will love!
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Recipe Information
Ingredients
- 400 grams Chickpeas (cooked or canned, drained and rinsed)
- 0.5 piece Red onion
- 200 grams Cherry tomatoes (halved)
- 4 tablespoons Pesto sauce
- 100 grams Baby spinach
- 1 tablespoon Olive oil
- 0.5 piece Lemon (juiced)
- 50 grams Feta cheese (crumbled, optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the red onion. Slice half a red onion thinly into half-moons. Soak the slices in a small bowl of cold water for about 5-10 minutes to mellow their sharpness. Drain and set aside.
In a large mixing bowl, add the cooked or canned chickpeas (drained and rinsed), halved cherry tomatoes, and baby spinach.
In a small bowl, whisk together the pesto sauce, olive oil, and the juice of half a lemon. Adjust seasoning with salt and black pepper to taste.
Pour the pesto dressing over the chickpea mixture. Toss everything gently to ensure the ingredients are well-coated with the dressing.
Add the soaked and drained red onion slices to the salad. Toss lightly once more.
If using, sprinkle crumbled feta cheese over the salad for added creaminess and flavor. This step is optional but highly recommended.
Serve immediately as a main or side dish. This salad can also be refrigerated for up to 2 days in an airtight container.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 3059 mg | 133% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 30.5 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 713 mg | 55% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1940 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
