Roasted Chickpea and Mozzarella Pesto Salad

Make a lunch to look forward to with this vegetarian Italian inspired salad full of texture and timeless taste. It's so easy to make and rewardingly nutritious, so give it a go to add something different to your weekly menu.
Serves 2
1 hour
Easy Chick-Peasy
Rachael Palmer
Rachael Palmer
Plymouth University
Roasted Chickpea and Mozzarella Pesto Salad


400g can chickpeas

Pinch of salt and pepper

½ tsp smoked paprika

1 tsp olive oil

150g plum tomatoes. halved

2 large tbsp pesto

1 ball mozzarella, roughly chopped

6 sun dried tomatoes, sliced 

fresh basil 

2 large handfuls fresh baby-leaf spinach

Grated Parmesan, to serve 

Lemon wedge, to serve

Let's cook

Pre-heat the oven to 180°C. Drain the can of chick-peas into a sieve and rinse with cold, running water. Dry them as much as possible with kitchen roll by gently dabbing the peas. Turn the chick-peas out onto a baking tray lined with baking parchment so that they are spread out around the tray. 

Sprinkle over a pinch of salt and pepper, and half a tsp of smoked paprika. Then drizzle over a tsp of olive oil. With clean hands, rub the oil and seasoning all over the chick-peas. Place the baking tray into the oven and roast for 45 minutes, shuffling the tray half-way through to ensure they are done all over. 

Meanwhile, mix the chopped tomatoes, mozzarella and sun-dried tomatoes together in a mixing bowl with the pesto until coated. Arrange a bed of washed spinach on a plate. Once the chickpeas are done, spoon them in with the pesto mixture and incorporate them. 

Spoon half of the chick-pea and mozzarella mix over the bed of spinach and keep the other half in the fridge for later or serve it up for a friend on another bed of spinach! Sprinkle over some grated Parmesan and serve with a lemon wedge. Enjoy!

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Roasted Chickpea and Mozzarella Pesto Salad