, , , , , , , , ,

Leisurely Sunday evenings call for simple and fresh dishes, like this chickpea salad. The vibrant pesto citrus sauce perfectly compliments the bright, crunchy vegetables. To make it even better, the leftovers double as the perfect mix of veggies and sauce to make a pasta salad. What more could you want?

Pesto Citrus Chickpea Salad

pesto citrus chickpea antipasta salad


1/2 pint Cherry tomatoes, halved
1/2 cup Black olives, sliced
2 Stalks of Celery, chopped
2-3 Tbsp minced Sweet onion
1 15-oz can Chickpeas, rinsed and drained
1 cup Cucumber

1 Tbsp Pesto
2 Tbsp orange juice
Juice of 1/4 lemon
Pinch of chili flakes
Drizzle of honey (to taste)
2-3 Tbsp olive oil

Mix together all of the vegetables in a bowl and set aside. Whisk together dressing ingredients, tasting for salt. Add the dressing to the vegetables and toss to coat. Serve immediately.
pesto antipasta salad

citrus pesto salad

This salad can be customized however you want. If you prefer green olives to black, use those instead! If you really love tomatoes, you could add more. If you prefer a more acidic dressing, feel free to add an extra squeeze of lemon juice! It is totally up to you!

pesto citrus chickpea salad

When chilled, the olive oil in the dressing tends to harden. If you aren’t planning to serve this right away, wait to add the dressing. Store it in a separate in a container that can be shaken to loosen up the olive oil before adding it to the salad.



Facebook | Instagram | Pinterest | Twitter