This pesto smashed chickpea salad is one of my favorite lunches. Packed with texture and bright flavor, it’s satisfying and delicious on toast, in wraps, over greens or with crackers.
Grab a can of chickpeas and give them a gentle smash!
This pesto smashed chickpea salad celebrates summer: fresh basil pesto, sweet corn and crisp vegetables make it vibrant and irresistible on crunchy toast.
It’s a simple, fresh lunch you’ll return to again and again.
This recipe is a riff on a classic smashed chickpea salad, brightened up for summer with pesto and corn. It combines creamy and chunky textures and works equally well as a sandwich filling, a salad topper or a dip.
One reason I love this salad is its versatility. Use homemade or store-bought pesto — basil, pistachio, kale or sun-dried tomato pesto all work beautifully. Swap mix-ins to avoid lunchtime boredom and tailor it to what you have on hand.
There are countless ways to enjoy it: open-faced toast, sandwiches, wraps, lettuce cups, tossed into a salad, scooped with crackers or even eaten with a spoon.
What you’ll need
Pesto — fresh or jarred, whichever you prefer.
Chickpeas — drain and rinse; smash about half so the salad keeps some bite and creaminess.
Crisp vegetables — diced shallot or onion, and red pepper add crunch. Omit extra garlic if your pesto is garlicky.
Sweet corn — fresh, grilled or thawed from frozen; it adds a sweet pop that balances the pesto.
Fresh herbs — extra basil is lovely here; parsley or thyme are good alternatives.
Binders and bright notes — plain Greek yogurt, a bit of mayo and fresh lemon juice to marry the flavors and add creaminess.
I mix everything with a fork and chill it briefly so the flavors meld. When serving on toast or in a sandwich, add peppery arugula, sprouts or microgreens for freshness.
Pro tip: this salad is incredible scooped up with salty kettle-cooked potato chips.
Here’s a fresh, crunchy summer lunch you’ll love.
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 the chickpeas, leaving the rest mostly 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 cracked pepper. Stir until combined and taste, adjusting seasoning as needed.
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Serve as desired: on toast with greens, in wraps or lettuce cups, or with crackers. Store covered in the refrigerator for 3 to 4 days.
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Super crunch!