Basil pesto sauce is the perfect quick dressing for Mediterranean vegan pesto chickpea salad. It's easy to make in 15 minutes with canned garbanzo beans, veggies, and olives. Enjoy it as a refreshing meal or flavorful side dish.
Like in my pesto pasta salad recipe, the herby, bright green sauce makes a simple dressing for this chickpea salad. You can choose to make your own vegan pesto from scratch or take a short cut and buy a jar at the market.
Then toss it with canned beans, fresh vegetables, and tangy olives together for a fast, flavorful complete meal or side dish. It may become one of your favorite ways to use vegan pesto!
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I'm a vegetarian, but I have made vegan dishes from time to time, including this one. This recipe has become my regular weeknight dinner. I love the taste of the pesto with the blend of veggies!
- Allison
Ingredients
- Vegan pesto: Make a quick homemade vegan pesto sauce in your food processor or purchase your favorite store bought pesto without cheese.
- Olives: I like to use Kalamata olives, but you can use your favorite variety, or simply leave them out if you're not a fan.
- Cucumber: I recommend using a thin-skinned English cucumber or 2 to 3 small Persian cucumbers.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make vegan pesto chickpea salad
- Place all the ingredients in a large mixing bowl.
- Toss well so that everything is coated with the pesto. Taste and adjust the seasonings, as needed. I recommend serving it right away for the best flavors and textures.
Have extra pesto? You can use it to make everything from pesto scrambled tofu to roasted pesto potatoes to pesto orzo soup.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Vegan Pesto Chickpea Salad
Ingredients
- 2-15 ounce cans chickpeas, (3 cups) rinsed and drained
- 1 dry pint cherry or grape tomatoes, halved or quartered
- 1 English cucumber, (or 3 Persian cucumbers) sliced
- 1 red bell pepper, diced large
- ½ red onion, diced
- ½ cup Kalamata olives, pitted and sliced
- ½ cup vegan pesto, (homemade or store bought)
- salt and pepper, to taste
Instructions
- Place all the ingredients to a large mixing bowl.2-15 ounce cans chickpeas, 1 dry pint cherry or grape tomatoes, 1 English cucumber, 1 red bell pepper, ½ red onion, ½ cup Kalamata olives, ½ cup vegan pesto, salt and pepper
- Toss well to combine. Taste and adjust the seasonings, as needed, and serve.
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Notes
Nutrition
Nutritional information is an estimation.
Allison says
I’m a vegetarian, but I have made vegan dishes from time to time, including this one. This recipe has become my regular weeknight dinner, and I’ve been adding cooked spinach to the mix to help manage and maintain my glaucoma. I love the taste of the pesto with the blend of veggies!
Amy Katz says
I'm so glad you're enjoying it, Allison!