You will fall in love with this chickpea salad recipe with a twist. I have nicknamed it the Island Flavor Chickpea Salad. It’s a Mediterranean Pesto Chickpea Salad and it is really delicious.
I think because at the time I am writing this blog post it is summer, that is why I have been eating a lot of light salads and sandwiches. It is so hot and muggy in the summer and light vegan foods seem to settle better.
Of course that is one of the great joys of being vegan. So many light, crisp and refreshing vegan foods to enjoy. Recently I posted a recipe for a great vegan ‘tuna’ salad and it was hugely popular. You can get that vegan tuna recipe here. This is another great vegan sandwich recipe for you to try.
This easy vegan chickpea salad is perfect for sandwiches, in wraps, or as a stand alone meal. It’s been slightly adapted from the recipe I originally found to tweak it a little for me. If you don’t love it like it is, get crazy and creative. Using slightly less black pepper can make you look like a master chef sometimes.
(This recipe is adapted from this original recipe by Oh My Veggies)
These refer to the 15 oz cans
1 can chickpeas, drained and rinsed
1 can black olives, drained and chopped
1 can artichoke hearts, drained and chopped
2 roasted red bell peppers, seeded and chopped
1/2 cup pesto (less if you prefer)
Salt and pepper to your liking
Coarsely mash the chickpeas using a potato masher in a bowl.
Toss the chickpeas with the black olives, artichoke hearts, and roasted red peppers.
Stir in the pesto, according to taste. Season to taste with salt and black pepper.