Pesto Chickpea Salad

(from clair’s recipe box)

would be good in pita bread

Source: Budget Bytes blog:

Prep time: 10 minutes
Serves 4 people

Categories: Budget, Quick, Salads, Sides, Vegetarian


  • 2 (15 oz.) cans chickpeas / garbanzo beans
  • 1/4 cup pesto
  • 1/4 cup mayonnaise (make sure no HFCS or corn syrup solids! Kraft Olive Oil Mayo works well)
  • 1 Tbsp lemon juice
  • 1 small bunch green onions, chopped (green parts only)
  • 1/4 bunch fresh parsley, chopped but left on the side (Ben's allergic)


  1. STEP 1: Empty the cans of chickpeas into a colander and rinse well with cool water. Allow the excess water to drain away. Give it a shake or two to help the water drain off.

  2. STEP 2: In a large bowl stir together the pesto, mayonnaise, and lemon juice. Add the drained chickpeas. Stir it together and lightly mash the beans.

  3. STEP 3: Pull the parsley leaves from their stems and give them a rough chop. Stir green onions into the chickpea mixture. Have chopped parsley on the side for an optional mix-in (Ben’s allergic, but it makes it better).

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