Pesto Smashed Chickpea Salad

Name: Pesto Smashed Chickpea Salad
Prep time: 25 min
Total time: 25 min
Yield: 2 cups salad
Ingredients: 1 15-ounce can chickpeas; 1 shallot; ½ cup sweet corn; ⅓ cup diced red pepper; ¼ cup pesto; 2 tablespoons chopped fresh basil; 2 tablespoons plain greek yogurt; 2 to 3 tablespoons mayo; 1 teaspoon fresh lemon juice; kosher salt and pepper; toast for serving; sprouts or greens

User Reviews

5.0

27 reviews

Excellent

Prep Time
25 mins
Total Time
25 mins
Servings
2 cups salad
Course
Lunch
Cuisine
American

Pesto Smashed Chickpea Salad

Kian Mendoza

Report

This pesto smashed chickpea salad is one of my favorite things to make for lunch. Filled with incredible texture and flavor, it's super satisfying and excellent on toast, in salads or wraps or with crackers. The best!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

1 15-ounce can chickpeas, drained and rinsed
1 shallot, diced
½ cup sweet corn
⅓ cup diced red pepper
¼ cup pesto
2 tablespoons chopped fresh basil
2 tablespoons plain greek yogurt
2 to 3 tablespoons mayo
1 teaspoon fresh lemon juice, plus extra for spritzing
kosher salt and pepper
toast for serving
sprouts or greens, for serving

Add to Shopping List

Instructions

Place the chickpeas in a large bowl. Use a potato masher to smash about half of the chickpeas.
Add in the shallot, corn, red pepper, pesto, basil, yogurt, lemon juice and mayo. Add in a big pinch of salt and pepper. Mix everything together until combined. Taste and season with more salt and pepper if needed.
Eat the salad as you wish! On toast, on salad, in lettuce wraps, on crackers, etc. This stays great in the fridge for 3 to 4 days.