Chickpea Pesto Salad with Pine Nuts


  • 2 cans chickpeas, 15.5 oz cans
  • 1 jar of pesto, 8.1 oz
  • sliced black olives, 7.05 oz
  • feta cheese, 1/4 cup or use as a topping
  • pine nuts, 2oz bag
  • red onion, 2 tablespoons chopped


  1. After you’ve chopped the onions using the Vidalia Chop Wizard, scrape them into a large mixing bowl.
  2. Add 2 cans of drained and rinsed chickpeas.
  3. Dump in black olives, pine nuts, 1/4 cup feta cheese, and lastly stir in the basil pesto.
  4. Optional – add a bit more feta cheese as a topping when you serve it.
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