Chickpea Pesto Salad

This super-speedy Mediterranean salad is perfect for a light dinner or work lunch.

Serves 4 as a side or 2 as a main

Ingredients

• 150g (1 cup) cherry tomatoes
• 45g (1/3 cup) mixed olives
• 400g tin chickpeas, drained and rinsed
•  1 small red onion, diced
•  45g (¼ cup) cucumber, diced
•  ½ lemon, juiced
• 35g (¼ cup) whole almonds
• 25g (¼ cup) vegan feta, crumbled
• 75g (1/3 cup) fresh spinach
• 3 tbsp raw pesto (we used Seggiano Raw Basil Pesto Genovese)
• Large pinch salt
• Pinch black pepper

Method

1. Combine all the ingredients in a bowl and stir well to combine, making sure the pesto has coated all the other ingredients. Taste to check the
   seasoning and adjust if necessary.
2. Serve, or store for up to two days in the fridge.

Based on four servings (227g) Calories: 289, Carbohydrates: 30.3g, Sugars: 7.0g, Salt: 1.5g, Fat: 15g Saturates: 2.8g, Protein: 10.9g

Taken from September 2018 (Issue 42) Vegan Life Magazine