Pesto Smashed Chickpea Salad
User Reviews
5
Pesto Smashed Chickpea Salad
Description
Pesto Smashed Chickpea Salad starts with partially smashed chickpeas, creating a base that is both creamy and textured. Addition of diced onion or shallot, sweet corn, and red pepper adds slight crunch and natural sweetness. Fresh basil and prepared pesto contribute herbaceous, slightly nutty notes, while Greek yogurt and mayonnaise provide creaminess and balance. Lemon juice adds a touch of brightness, and seasoning with salt and black pepper rounds out the flavors.
The salad's texture is a mix of chunky and smooth, lending interest without overwhelming any single ingredient. The preparation is straightforward, requiring only mixing and mashing, making it accessible for everyday cooking.
This salad is versatile in serving: it works well spooned onto toast, scooped into lettuce wraps, or served over greens or crackers. It keeps well refrigerated for several days, allowing for convenient make-ahead lunches or snacks.
Ingredients
- 1 chickpeas drained and rinsed, 15-ounce can
- 1 onion diced, or shallot
- ½ cup sweet corn
- ⅓ cup red pepper diced
- ¼ cup pesto
- 2 tablespoons basil chopped, fresh
- 2 tablespoons yogurt plain, Greek
- 2 to 3 tablespoons mayonnaise
- 1 teaspoon lemon juice plus extra for spritzing, fresh
- salt kosher salt
- black pepper kosher salt
- toast for serving
- sprouts for serving, or greens
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.
User Reviews
Overall Rating
5
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