This Pesto Chickpea Salad is ready in a flash! Mash chickpeas with pesto, sun-dried tomatoes, and almonds for a flavorful meal!
author’s note
A Can Of Chickpeas Never Tasted So Good!
If you’ve been following my site for any amount of time, you know I share a lot of vegetarian recipes. I’ve got several vegetarian family members, so it’s always been important to me to have good meatless options.
Chicken salad is probably the recipe I make most in my house, so I knew I needed a solid vegetarian version. My mind immediately went to chickpeas, and I knew that was the direction to take.
I already have a pesto chicken salad sandwich that It is satisfying to, so I took those same flavors and worked them into this version… and honestly, it might be one of a reliable salad mixes ever. I find myself craving it all the time and making it just as often as the chicken version.
Pesto Chickpea Salad Ingredients
| Ingredient | Swap or Tips |
|---|---|
| Chickpeas | Also called garbanzo beans, they’re the same! |
| Basil pesto | Use store-bought for ease or from-scratch if you have it. |
| Sun-dried tomatoes | Use oil-packed for the best flavor. |
| Mayo | It is satisfying to Hellman’s/Best Foods mayo. |
| Dijon mustard | Don’t skip, it adds a subtle tang. |
| Lemon juice | Fresh is best but bottled works. |
| Sliced almonds | Try chopped walnuts or pecans. |
| Honey | Balances flavors, adjust to taste. |
Quick Tip
Thoroughly rinse and drain the chickpeas. Wet chickpeas will water down the sandwich mixture and make it less flavorful.
How To Make Pesto Chickpea Salad
- Prep chickpeas: Drain, rinse, and dry well so the filling isn’t watery.
- Mix: Add chickpeas, pesto, mayo, Dijon, lemon, honey, salt, and pepper to a bowl and mash with a fork.
- Add texture: mix in sliced almonds for crunch.
- Toast bread: Lightly toast bread or rolls for the best texture.
- Assemble: Layer with lettuce, tomato, avocado, and a scoop of the chickpea mixture.
- Serve: Enjoy right away while everything is fresh.
chelsea’s recipe tip
Pesto Chickpea Salad: How to Serve
- Spoon the mix on toasted whole-grain bread or ciabatta rolls
- Add toppings like tomato, soft avocado, and lettuce
- Other topping ideas: Pickled red onion, extra avocado, mayo, pesto, pickles, banana peppers, or small greens
- For a low-carb meal, use butter lettuce leaves and make wraps
- Fill warm pita or naan with the mix and veggies, then fold like a taco
- Add the mix to small toasted rolls for a fun snack or side
- Serve as a dip with crackers in a small bowl
Storage
- Store this pesto chickpea salad in an airtight container in the fridge for up to 3 days.
- Give it a quick stir before using. Add a squeeze of lemon to freshen it up if needed.
More Quick Sandwiches Or Wraps:
Lunch
Hummus Wrap (With Chickpeas!)
Sandwiches
Cucumber Sandwich Recipe
Dinner
Black Bean Wraps
Healthy
Egg Salad Sandwich Recipe
