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Chickpea Salad with Herby Pesto + Hemp Hearts

What to do with those leftover herbs and greens? Make a pesto! This is a recipe that you can swap in herbs that are laying around. Use thyme, dill, oregano, parsley, or any of your favorite greens like curly kale.
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Course: dinner, lunch
Cuisine: American, healthy, hemp hearts, plantbased, protein, spring, summer
Keyword: plantbased, quickrecipe, spring, summer
Prep Time: 20 minutes
Servings: 2 servings
Calories: 560kcal
Author: Chef Allen Campbell


  • 1 Blender or food processor



  • 1 cup sweet potato large dice
  • 2 cups chickpeas


  • 1 cup arugula
  • 1 cup spinach
  • 30 leaves basil
  • ΒΌ cup olive oil
  • 2 tbsp lemon juice
  • 2 tbsp hemp hearts
  • salt to taste
  • freshly ground black pepper to taste


Salad Method

  • Preheat oven to 400.
    Lay diced sweet potatoes flat on a baking sheet lined with parchment paper and bake for 15-20 minutes until tender.
    If using canned chickpeas, rinse well and dry. (Chickpeas cooked in a pressure cooker are recommended.)

Pesto Method

  • Blend all ingredients in a blender until smooth, about 20 seconds.

Plating Method

  • Add sweet potatoes and chickpeas to a bowl and fold together with pesto.
  • Season with salt and pepper.
  • Add some toasted nuts and seeds for some additional crunch!


Serving: 10oz | Calories: 560kcal | Carbohydrates: 41g | Protein: 22g | Fat: 38g | Saturated Fat: 4.5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Sodium: 64mg | Potassium: 860mg | Fiber: 11g | Sugar: 11g | Vitamin A: 11597IU | Vitamin C: 17mg | Calcium: 125mg | Iron: 4mg