Pesto Smashed Chickpea Salad
This pesto smashed chickpea salad is one of my favorite things to make for lunch. Filled with incredible texture and flavor, it's super satisfying and excellent on toast, in salads or wraps or with crackers. The best!
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
- Place the chickpeas in a large bowl. Use a potato masher to smash about half of the chickpeas.
- Add in the shallot, corn, red pepper, pesto, basil, yogurt, lemon juice and mayo. Add in a big pinch of salt and pepper. Mix everything together until combined. Taste and season with more salt and pepper if needed.
- Eat the salad as you wish! On toast, on salad, in lettuce wraps, on crackers, etc. This stays great in the fridge for 3 to 4 days.
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