Lemon Pesto Chicken and Chickpea Salad
Fresh and healthy, this make ahead chicken chickpea salad is perfect for easy lunches and dinners. It takes no more than 15 minutes to make.
Servings 6 servings
Calories 489kcal
Ingredients
- 2 cans chickpeas (540ml / 18oz each)
- 1 English cucumber (diced)
- 1 pint cherry tomatoes (halved) (551ml)
- 1 jar roasted red peppers (sliced) (285ml / 9.6oz)
- 1 cup shredded chicken (250g)
For the dressing
- 3 tablespoons mayonnaise
- ½ cup pesto (8 tablespoons)
- zest and juice of two lemons
- pinch black pepper
- ½ teaspoon salt
- 1 teaspoon garlic powder
Instructions
- Drain and rinse the chickpeas.
- Chop the cucumbers and cherry tomatoes and slice the roasted red peppers.
- Add all of the ingredients into a large mixing bowl and stir til everything is well combined.
- Once made, store in sealed containers in the fridge for up to 5 days.
Notes
- Chop the salad vegetables into bitesized pieces so that they combine well and it's easy to eat.
- Drain and rinse the chickpeas for the best flavor and texture.
- Make sure your veggies are fresh to extend the shelf life of the salad.
- Use a large salad bowl to easily mix everything together. If you don't have one large enough, mix the dressing separately and pour over the salad ingredients so everything gets evenly coated.
Nutrition
Calories: 489kcal | Carbohydrates: 59g | Protein: 24g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 1247mg | Potassium: 934mg | Fiber: 16g | Sugar: 13g | Vitamin A: 1217IU | Vitamin C: 67mg | Calcium: 170mg | Iron: 7mg