This pesto smashed chickpea salad is one of my favorite lunches. Bright, textured and full of flavor, it’s satisfying on toast, in wraps, over greens or scooped with crackers. Simple, fresh and delicious.
Grab a can of chickpeas and give them a good smash!
This pesto smashed chickpea salad highlights summer flavors: basil pesto, sweet corn and crisp veggies. It’s excellent piled on crunchy toast or eaten straight from the bowl.
This is a bright variation of a classic smashed chickpea salad, updated for warm-weather produce. The pesto adds herbaceous depth while the corn and diced peppers give sweet crunch—there’s a lovely contrast of textures.
One of the best things about this salad is how adaptable it is. Use any pesto you enjoy—basil, pistachio, kale or sun-dried tomato—swap in herbs like parsley, or change the crunchy add-ins. It’s a great way to keep lunches interesting.
Serve the salad many ways: open-faced on toast, in sandwiches, wrapped in lettuce, tossed over mixed greens, with crackers or even eaten with a spoon. It’s flexible and portable.
This is what you need to make it:
Pesto — store-bought or homemade, any variety you like.
Chickpeas — I smash about half to preserve texture.
Diced crunchy vegetables — shallot, red pepper or other crisp veggies. Garlic is optional if your pesto is garlicky.
Sweet corn — fresh off the cob or cooked corn adds a sweet pop.
Fresh herbs — basil is perfect, but parsley or thyme work too.
Binders and brightness — plain Greek yogurt and a little mayo for creaminess, plus fresh lemon juice to lift the flavors.
I toss everything together with a fork and let it chill—this helps the flavors meld and keeps the salad crisp. If serving on toast or in a sandwich, add arugula, sprouts or other microgreens for peppery freshness.
Pro tip: this is addictive with salty kettle-cooked potato chips for scooping.
Here’s a fresh, crunchy summer lunch you’ll want to make again and again.
Pesto Smashed Chickpea Salad
Pesto Smashed Chickpea Salad
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Ingredients
- 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
Instructions
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Place the chickpeas in a large bowl. Use a potato masher or fork to smash about half of them, leaving the rest whole for texture.
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Add the diced shallot, corn, red pepper, pesto, basil, Greek yogurt, lemon juice and mayo. Season with a generous pinch of kosher salt and freshly ground pepper. Mix until combined and taste, adjusting seasoning as needed.
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Serve as desired: on toast, in lettuce wraps, on crackers or over a bowl of greens. Store leftovers in the refrigerator for 3 to 4 days.
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Super crunch!