Chickpea Pesto Salad

This Chickpea Pesto Salad is a quick and easy main dish salad takes less than 10 minutes to make.

Ten minutes – 1,2,3,4,5,6,7,8,9,10 – and you’re ready to introduce your taste buds to this full-of-flavor, I’m-gonna-miss-you-summer, super-healthy Chickpea Pesto Salad!

So easy to make, so tasty, and so good for you. This salad makes the perfect summertime meal.

One note: I tried making this salad with canned chick peas for convenience sake, and, I just want to tell you, “No.” Pull out your crock pot, or your Instant Pot to make the garbanzos. It’s worth the extra few minutes of your time. Those dry and crunchy canned chick peas just don’t work here. That pot full of oh-so-tender, melt-in-your-mouth beans will be just begging to be bathed in luscious basil dressing.

Garbanzo Bean (Chickpea) Tips:

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1. Want to know how to cook garbanzo beans in a jiffy?

Here’s how to make chickpeas in an Instant Pot.

2. Want to know how to cook beans in your sleep?

Here’s how to make tender, delicious beans every time.

3. Want to know the very best place to get dried garbanzo beans?

Azure Standard carries the ABSOLUTE BEST garbanzo beans (chickpeas) I have ever tasted! They are super fresh and flavorful and always cook up tender and buttery. Once you try them, you’ll never want garbanzo beans from anywhere else.

Chickpea Pesto Salad

Full of flavor and nutrition, this Chickpea Pesto Salad may just become your favorite summertime salad!

Garbanzo (Chickpea) Pesto Salad

A quick and easy main dish salad takes less than 10 minutes to make. This dish tastes best with crock-pot– or Instant Pot-cooked chickpeas (garbanzo beans).

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Prep Time 15 minutes mins

Course Main Course, Salad

YIELD 4 servings

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Ingredients

• 3 cups cooked chickpeas (garbanzo beans) - drained, (I recommend chickpeas cooked in a crock-pot or in an Instant Pot)
• 1/2 medium red onion, diced
• 1/4 cup black olive halves - optional
• 1 medium tomato, diced
• 2 medium cloves garlic
• 1 cup (packed) fresh basil leaves
• 1/4 cup (packed) fresh parsley leaves
• 2 tablespoons olive oil - optional
• 1/4 cup Jennifer's Kitchen Creamy Italian Salad Dressing
• 2 tablespoons lemon juice
• 1 teaspoon salt - or to taste (see note)

Instructions

• Place drained chickpeas in a mixing bowl.
• Gently mix in onion, olives, and tomatoes.
• Place garlic, basil, parsley, oil, dressing, lemon juice, and salt in food processor and process until mixture is thoroughly combined and basil and parsley are chopped very, very fine.
• Stir basil mixture into chickpeas.

  Serve immediately.

Notes

The amount of salt needed in this dish will depend on the amount already in the chickpeas.

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