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This easy chickpea pesto salad recipe with with chicken is the perfect meal for a make-ahead lunch and can be eaten warm or cold.
I’m all about make-ahead salads that can be eaten through the week for lunch – from this edamame, chickpea and apple salad to buffalo chicken quinoa salad.
Who doesn’t love an easy, tasty recipe that can last you for a couple of days for lunch? It saves time cooking and time thinking about what to cook. Never a bad thing.
And this chickpea salad with pesto is one I make quite a bit. This is one of those recipes that is about as easy as it sounds, especially if you skip cooking the chicken and just buy a rotisserie chicken.
If I’ve ever made batch of my homemade kale pesto, this chickpea salad recipe usually follows.
Plus it’s healthy! So if it fits the bill, I’d give this chickpea dish a try or if you are looking for more inspiration for make-ahead lunches then check out The Kitchn.
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Recipe Ingredients
- Olive oil – used to cook the chicken.
- Chicken breasts – if you don’t want to cook the chicken, get a rotisserie chicken.
- Chickpeas – canned works fine, just make sure you rinse them well.
- Pesto – homemade or store-bought.
- Pistachios – any nut works here, but just make sure they are roasted.
- Feta cheese – the saltiness works great with the chickpeas but you can try goat cheese as well.
- Red onions – quite potent so a little goes a long way.
- Salt and pepper – enhances the flavor.
How to Make Chickpea Salad
- Heat olive oil in medium skillet over medium-high heat. Salt and pepper chicken and cook in pan for 4 minutes per side or until golden brown.
- Remove from heat and shred.
- In large bowl, add chicken, chickpeas and pesto and mix until everything is coated. Toss in pistachios, feta cheese and onions. Taste for seasoning. Refrigerate before serving.
Benefits of Chickpeas
Chickpeas have a nutty flavor and grainy texture that pairs well with other ingredients but also has a ton of benefits.
- Packed with nutrients – high in protein, fiber and folate.
- Helps curb your appetite – the high protein and fiber helps slow digestion, which promotes fullness.
- Helps blood sugar levels – have a low glycemic index, which helps manage blood sugar.
- May protect against chronic diseases – studies have found that chickpeas may help reduce the risk of heart disease, cancer and diabetes.
Pesto Variations
One thing I like about this chickpea salad, is you can use your own pesto. Traditional pesto consists of basil, garlic, pine nuts, coarse salt, Parmesan cheese and blended with olive oil. The great thing is you can really mix and match the herbs and nuts.
You can also control the amount of oil, whether you want it a little thicker or thinner. I tend to like my pesto a little thicker so I don’t put as much olive oil in my pesto recipes as others.
Herbs/Greens to Use in Pesto: Basil, Parsley, Cilantro, Mint, Sage, Kale, Spinach, Arugula
Nuts/Seeds to Use in Pesto: Pine Nuts, Pistachios, Pecans, Almonds, Walnuts, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds
Pro Tips/Recipe Notes
- To save time, use a rotisserie chicken.
- Always go with homemade pesto over store-bought as it’s cheaper and you know what goes in it.
- Toast your nuts, which adds a rich, roasted flavor.
Other Salad Recipes
- Summer Quinoa Salad
- Kale Caesar Salad
- Veggie Bowl
- Roasted Thanksgiving Salad
- Mango, Kale and Quinoa Salad
If you’ve tried this chickpea pesto salad or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Chicken Chickpea Pesto Salad
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breasts
- 2 (15.5 oz) cans chickpeas, rinsed and drained
- 1/2 cup pesto
- 1/2 cup roasted pistachios
- 1/2 cup feta cheese
- 1/3 cup red onions, chopped
- salt and pepper
Instructions
- Heat olive oil in medium skillet over medium-high heat. Salt and pepper chicken and cook in pan for 4 minutes per side or until golden brown. Remove and shred.
- In large bowl, add chicken, chickpeas and pesto and mix until everything is coated. Toss in pistachios, feta cheese and onions. Taste for seasoning. Refrigerate before serving.
Notes
- Just buy a rotisserie chicken to save time.
- Always go with homemade pesto over store-bought as it’s cheaper and you know what goes in it.
- Toast your nuts, which adds a rich, roasted flavor.
Wow love this as a make ahead lunch!
This was a great salad, I’ve made it twice so far
Glad to hear!