This Quinoa and Chickpea Pesto Salad is filled with chickpeas, hearty quinoa, cherry tomatoes, red onions, and crumbled feta cheese. It’s tossed with a zesty pesto sauce that packs a punch of flavor in every bite. It’s easy to prepare and makes simple dish that’s perfect for lunch or dinner!
Quinoa, chickpeas, and spring kinda just go together, don’t ya think?
I’ve mentioned this before, but I never tried quinoa or chickpeas until about three years ago. I often seem to be behind on the newest food trends, so those took a back seat for a while. Along with hummus, which luckily, I discovered a few years ago and am now addicted to…but that’s another story!
Once I tried these two foods, I was hooked. I whipped up these quinoa bowls, that salad, and this tasty dish. I was buying chickpeas like crazy, roasting them, and tossing them into whatever dish I happened to whip up.
But, unfortunately, it’s been a while since I’ve combined the two. So to make up for the absence, I thought I would put a whole new twist on quinoa and chickpeas by adding in some pesto.
Remember when I made my own Basil Pesto last week? Well, I’ve been craving it non-stop and adding it to pretty much anything and everything. And that’s where this Quinoa and Chickpea Pesto Salad comes into play.
This salad is filled with chickpeas, hearty quinoa, cherry tomatoes, red onions, and crumbled feta cheese. It’s tossed with a zesty pesto sauce that packs a punch of flavor in every bite. It’s easy to prepare and makes simple dish that’s perfect for lunch or dinner!
And let me tell you, this salad is definitely not lacking in flavor! The tang from the red onions, the creaminess of the feta, and the basil pesto provides such a delicious combo. It’s light, simple, and refreshing for a spring-time dish.
If you love pesto as much as I do, then this salad is calling your name. And you really can’t get much easier than this! The most time consuming part of this Quinoa and Chickpea Pesto Salad is cooking the quinoa. But, really, it’s just boiling some water (or chicken broth for more flavor) and cooking until the quinoa absorbs all of the liquid.
Then, you simply toss the cooked quinoa, chickpeas, red onion, tomatoes, and feta in a bowl. Add some of this Basil Pesto Sauce, or use a store-bought version for convenience, and stir to combine. And that’s it! I told you it was easy peasy (and SO delish)!
So the next time you’re in the mood for a lighter salad, grab those chickpeas, cook that quinoa and whip up this flavorful Quinoa and Chickpea Pesto Salad! Perfect for parties, get-togethers, or just for a light meal, you’ll be making this over and over again!
Looking for more easy salad recipes? I’ve got you covered!
Quinoa and Chickpea Pesto Salad
- 1 cup dry quinoa
- 1 can (15 ounce) chickpeas drained, rinsed, and patted dry
- 1 cup cherry tomatoes halved
- ½ red onion diced
- ¼ cup crumbled feta cheese
- ¼ cup Basil Pesto or any store-bought pesto
- Cook quinoa according to package directions.
- Once quinoa is prepared, pour into a medium bowl. Add chickpeas, tomatoes, red onion, feta, and pesto. Stir to combine.
- Serve immediately or refrigerate until ready to serve.