Mashed Chickpea Pesto Salad – Mashed Chickpeas Sandwich

Mashed Chickpea Pesto Salad – Mashed Chickpeas Sandwich

This pesto mashed chickpea salad is one of my favorite things to make for lunch. Full of amazing texture and flavour, they are extremely satisfying and excellent on toast, in salads, wraps, or with crackers. The best!

Grab some chickpeas and crush them!

Mashed chickpea salad with pesto

This pesto mashed chickpea salad is packed with great summer flavour, made with basil pesto and served on crusty toast.

It’s a beautiful summer brunch you don’t want to miss!

Mashed chickpea salad with pesto

This is a version of my favorite mashed chickpea salad, all ready for summer with fresh basil pesto and sweet corn. It has so much texture and flavor – and it’s perfect no matter how you serve it.

Basil pesto

One of the reasons I love this mashed chickpea salad is that you can make so many different versions of it. Especially this one – use any pesto you have! Pistachio pesto, kale pesto, sun-dried tomatoes – the options are endless. It’s a great way to prevent lunch boredom and switch things up.

Mashed chickpea salad with pesto

And of course, it can be eaten in a million different ways. On toast – open side or sandwich-style. In a wrap, in lettuce cups, in salads, with crackers – heck, with a spoon. The options are endless.

Mashed chickpea salad with pesto

This is what you need to make it:

Pesto! This can be made fresh or bought from the store. Whatever your favorite variety.

hummus. I smashed about half of them to allow for some texture.

Vegetables cut into cubes, such as onions and peppers. You can also add garlic, but I put a good amount in the pesto, so I don’t add more.

Sweet corn. It can be cooked or cut directly from the cob. This punch of sweetness is everything.

Fresh herbs! In this case, I would choose more basil. Parsley and thyme also work.

Some binding components, e.g Mayonnaise, Greek yogurt And a little Lemon juice For flavour.

Mashed chickpea salad with pesto

I mix everything together with a fork and let the flavors go to town. They really marry in the refrigerator and turn into something very crunchy and delicious. If I eat it on toast or as a sandwich, I’ll add some arugula, sprouts, or other baby greens.

Mashed chickpea salad with pesto

Pro tip: It’s best to scoop this with salty kettle-cooked potato chips. Ummm yes.

Mashed chickpea salad with pesto

So this is a delicious summer brunch salad!

Mashed chickpea salad with pesto

Pesto salad mashed chickpeas

Pesto salad mashed chickpeas

This pesto mashed chickpea salad is one of my favorite things to make for lunch. Full of amazing texture and flavour, they are extremely satisfying and excellent on toast, in salads, wraps, or with crackers. The best!

  • Place the chickpeas in a large bowl. Use a potato masher to mash about half of the chickpeas.

  • Add shallots, corn, red pepper, pesto, basil, yogurt, lemon juice and mayonnaise. Add a large pinch of salt and pepper. Mix everything together until combined. Taste and season with more salt and pepper if necessary.

  • Eat 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.

Mashed chickpea salad with pesto

Super crisis!

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