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chickpea pesto salad in blue bowl

Chicken Chickpea Pesto Salad

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.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 462kcal
Author Ryan Beck


  • 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


  • 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. 


  • 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.


Serving: 1serving | Calories: 462kcal | Carbohydrates: 25g | Protein: 34g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 888mg | Potassium: 203mg | Fiber: 6g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 120mg | Iron: 2.5mg