Chickpea Salad with Vegan Pesto Recipe (gluten-free)


It’s JUNE! Happy June :-D

How excited for summer picnics and BBQ’s are you?! The recipe I’ve created for you today is super simple and involves zero cooking!! It’s perfect because who wants to be cooking when you can be outside in the sunshine and playing at the beach?


The chickpea salad with vegan pesto takes less than 5 minutes to make, and is the perfect accompaniment to a summer BBQ or picnic. For individual servings try packing the chickpea salad into small jars. The fresh vibrant basil flavor and luxuriousness of the olive oil, with the nuttiness of the pine nuts tastes exquisite on the chickpeas.


Believe it or not, even with the beautiful bright green color this recipe was a big hit with my kids. They were asking for leftovers as after school snacks. Not only is this recipe tasty, it’s healthy and quick, which is my favorite kind of summer meal. Bookmark the chickpea salad for when you need to bring along a last minute dish or for those times you plan an impromptu picnic.

Cheers to sunshine, gardens, healthy food, and fresh summer air!


Chickpea Salad with Vegan Pesto

Yields: 6 servings


29oz (822g) can garbanzo beans, or 3 ½ cups

Vegan Pesto:

2 cups basil

¼ cup pine nuts

5 Tbsp. extra virgin olive oil

2 Tbsp. lemon juice, or juice of half a lemon

½ tsp. sea salt

1/8 tsp. pepper


If using canned garbanzo beans rinse and drain beans in a colander.

Add garbanzo beans to a mixing bowl.

In a food processor or powerful blender, add basil, pine nuts, extra virgin olive oil, lemon juice, salt and pepper. Blend for 1 minute or until basil is pulverized.

Pour pesto over the garbanzo beans and stir gently until beans are evenly coated.

Store in an airtight container in the refrigerator.


Try adding a clove of garlic or a dash of hot sauce to the pesto before blending.


To Print, Email, or Text recipe click here.

With love, gratitude, and good ol’ summer vibes,

Wendy Irene



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