Crunchy Chickpea Salad With Vegan Basil Pesto

If you are looking for fresh twist on a leafy salad, this could be the answer! Adding chickpeas to salads is a great way to get in more

  • fibre
  • plant-based protein
  • calcium
  • potassium
  • iron

I came up with this salad as a way to use up some leftover roasted asparagus, and an excuse to use the fresh basil from my garden. The pesto is something I make often, subbing the usual parmesan cheese for plant-based nutritional yeast. It gives a nice nutty, cheesy flavour, without the dairy!

Crunchy Chickpea Salad With Vegan Basil Pesto

Recipe by Jen Casey | Next Bite Nutrition CoachingCourse: Wellness Tips


Prep time


Cooking time



Crunchy Chickpea Salad with Basil Pesto


  • 1 cucumber

  • 1 orange bell pepper

  • 1/4 red onion

  • sea salt and pepper to taste

  • 3 cups roasted and chopped asparagus

  • 1 can chickpeas, drained and rinsed

  • 2 Tbsp goat or feta cheese (optional)

  • For the Pesto:
  • 1/2 C cashews

  • 1/2 C pine nuts

  • 1 Tbsp nutritional yeast

  • 1 C fresh basil leaves

  • 2 cloves garlic

  • 2 Tbsp fresh lemon juice

  • 1/4 C olive oil (or more to thin)


  • For the salad:
  • Preheat oven to 400F. Toss the asparagus in olive oil and roast for 10 minutes. Let cool, then chop and add to a bowl
  • Chop all other ingredients and add to the bowl with the roasted asparagus
  • For the pesto:
  • Add all ingredients to a food processor and puree until all are combined
    Add more olive oil to thin, if necessary
  • Add pesto to salad and toss well


  • This salad is best when served chilled.
  • Optional additions are goat cheese or feta. Omit to keep this salad vegan.

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