Pesto, Potato and Chickpea Salad



  • 4 medium red skin potatoes, scrubbed
  • One can chickpeas, drained and rinsed well
  • 1 red onion chopped
  • 4 tablespoons prepared pesto sauce, slightly warmed
  • Salt to taste
  • Grinding black pepper to taste
  • Ingredients


  1. Cook the potatoes, cook, peel, and cube them
  2. Place the potatoes in a bowl with the chickpeas and onion. Add the pesto and toss all the ingredients well. Salt and pepper to taste.

This recipe was featured on Season 20 - Episode 2005.

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I look forward to trying this simple recipe, thank you!
I’m vegetarian and appreciate that you mention how to prepare a recipe without meat, fish, frequently.
Love the show!

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