How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pesto Chickpea Salad With Summer Squash?

You need 8 ingredients. The key ingredients include: 1 1/2 pounds yellow crookneck and zucchini squash (2 of each medium-size squash), 1 cup thinly sliced red onion (from 1 onion), 1 (15-oz.) can chickpeas, drained, 1/4 cup refrigerated basil pesto, and more.

Is Pesto Chickpea Salad With Summer Squash suitable as salads?

Yes, Pesto Chickpea Salad With Summer Squash falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Pesto Chickpea Salad With Summer Squash?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pesto Chickpea Salad With Summer Squash Recipe

Name: Pesto Chickpea Salad With Summer Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds yellow crookneck and zucchini squash (2 of each medium-size squash); 1 cup thinly sliced red onion (from 1 onion); 1 (15-oz.) can chickpeas, drained; 1/4 cup refrigerated basil pesto; 2 tablespoons fresh lemon juice (from 1 lemon); 1 teaspoon kosher salt; 2 tablespoons thinly sliced basil leaves, plus a few small leaves for garnish; 1 ounce Parmesan cheese, shaved (about 1/2 cup)

Fresh, crisp and full of flavor — this Pesto Chickpea Salad With Summer Squash is a must-try. Made with zucchini, red onion, chickpeas and basil pesto. …

This Pesto Chickpea Salad With Summer Squash relies on simple, everyday ingredients such as refrigerated basil pesto and kosher salt. It comes together quickly and makes 4 servings, at about 132 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

1 1/2 pounds yellow crookneck and zucchini squash (2 of each medium-size squash)
1 cup thinly sliced red onion (from 1 onion)
1 (15-oz.) can chickpeas, drained
1/4 cup refrigerated basil pesto
2 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon kosher salt
2 tablespoons thinly sliced basil leaves, plus a few small leaves for garnish
1 ounce Parmesan cheese, shaved (about 1/2 cup)

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Quick Info

Servings
4 servings
Calories
132 kcal
Category
Salads

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