Pesto Chickpea Salad


INGREDIENTS

  • 1/2 cup cooked chickpeas (drained and patted dry)
  • 3 mini cucumbers
  • 1/2 cup diced red onion

DRESSING: 

  • 1/3 cup pesto ( I used the vegan Trader Joe’s pesto)
  • 1 tbsp lemon juice
  • Salt & pepper to taste

DIRECTIONS

  • Add the chickpeas, halved tomatoes, diced onions, and sliced cucumbers to a large bowl.
  • Combine the pesto and lemon juice in a small bowl.
  • Pour the chickpea mixture over vegetables.
  • Toss together

    SERVING: 2

    SERVING SIZE: 1

     

    Calories Carbs Fat Protein  Fibers
    456 44 23 16 14