This Chickpea Pesto Salad Is Quick to Make and Packed with More Flavor Than You Can Imagine

If you’ve been wanting to take your love of chickpeas to new heights — or are simply looking for ways to add in more veggies, fiber, or plant protein to your diet — your problem may be easier to solve than you think. Missouri-based food blogger Peyton Pratte, who goes by @choosing_balance on Instagram, shared a recipe for a 10-Minute Pesto Chickpea Salad and by the looks of it, it just may be the right step in the direction you’re aiming for.

As she states in the quick clip, this salad doesn’t require many ingredients. Versatile, low-calorie, and flavorful, chickpeas are the stars of the salad with benefits ranging from being nutrient-rich to being an excellent source of plant protein. If you didn’t know, chickpeas can also boost up the flavor of your favorite salmon recipe or even make a tasty appearance on your next snack tray. For this particular recipe, however, a single 15-ounce can of chickpeas (drained and patted dry), will be joined by three mini cucumbers that are diced, a pound of sliced cherry tomatoes, a half cup of diced red onions, and 8 ounces of fresh mozzarella balls.

After adding to a large bowl, you’ll top with a simple DIY dressing that consists of 1/3 cup of pesto, 1 tablespoon of lemon juice, and salt and pepper to taste. Once all combined, toss your ingredients together until the veggies are fully coated and you’ve got a bright, flavorful main or side dish to enjoy any time you’d like.

The 10-Minute Pesto Chickpea Salad can easily be transformed into a vegan dish by replacing the cheese with a vegan mozzarella substitute. Once prepared, this dish will keep for three to four days in the fridge, making it a great meal prepping option as well.