I hope everyone had a wonderful holiday! I had a great time catching up with friends and family, relaxing and enjoying some delicious food and drinks! Although it was in the 50s in New England, we still got into the holiday spirit 🙂 Now that I am back at work and back “to normal,” I was ready to make something light to eat after the holiday feasting! I had found this recipe on Pinterest and decided it would be the perfect way to switch up my normal lunch salads. I added avocado because I think avocado makes everything better, and it reminded me of the avocado, mozzarella and tomato salad I made for a party this summer that was a huge hit. But this salad was delicious without avocado as well, in case you aren’t a fan, and let me know if you think of other ways to jazz it up too!
Chickpea, Tomato, and Mozzarella Salad with Pesto
Adapted from: Two Peas and Their Pod
- 30 oz can chickpeas, drained and rinsed
- 1-2 cartons grape tomatoes, cut in half (I only used one and thought it wasn’t enough!)
- 1/2 cup pesto
- 8 oz mozzarella “pearls”
- 5 small avocados (optional)
1.) Mix everything except avocados in a large bowl. Portion into 5 containers.
2.) If using avocado, dice and add to the salad the day you plan to eat it, then mix. Add salt and pepper if desired. Enjoy!
Nutrition Info Without/With Avocado (Per serving, from My Fitness Pal):