Chickpea Pesto Salad with Pine Nuts
- Author: Maura White
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 6-8 1x
- 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
- After you’ve chopped the onions using the Vidalia Chop Wizard, scrape them into a large mixing bowl.
- Add 2 cans of drained and rinsed chickpeas.
- Dump in black olives, pine nuts, 1/4 cup feta cheese, and lastly stir in the basil pesto.
- Optional – add a bit more feta cheese as a topping when you serve it.
