If you’re looking for a vibrant and flavorful side dish that is both easy to prepare and delicious, try this chickpea, red onion, and dried cherry salad. It’s tossed in a bright, lemony pesto made with Swiss chard, salty parmesan cheese, lemon zest, and crunchy roasted pepitas. The best part? This recipe is incredibly versatile. You can easily swap out ingredients based on your preferences or what you have on hand. For example, you can use basil or spinach instead of Swiss chard, replace the pepitas with toasted pine nuts or walnuts, or substitute your favorite dried fruit for the cherries.
There are two things that we may or may not have a lot of in our house at the current moment. Dried, sweetened cherries, whose life expectancy is very near, and mice. Oh yeah, after twenty-plus years of living in this house without a single freaking mouse, B.O.B. Bob woke up to McKenna “playing” with a baby mouse in our upstairs hallway. Fun stuff. And yeah, we pretty much all know what a baby mouse in the house means. Somewhere, there’s a momma mouse, a daddy mouse, lots of sisters and brothers, and perhaps a whole slew of aunts, uncles, and cousins. I’m fairly certain that this particular baby mouse fell from the attic, where the pull-down stairs aren’t exactly flush with the ceiling, because we have seen zero sign of mice in the rest of our house. However, I still spent the weekend cleaning out our pantry and storing as many items as I could in plastic storage containers to prevent possible mouse infestation. That’s how I was made aware of the fact that we have an overabundant amount of dried, sweetened cherries that need to be eaten within the next few weeks. So, I used a few of them to make this unique and flavorful chickpea salad, but I’ll definitely be doing everything I can to use the remaining dried cherries before they shrivel up into hard little pellets or become possible food for the army of mice that are probably right at this moment burrowing their way into my Halloween and Christmas decorations. P.S. If you are wondering whether or not McKenna actually ate the mouse, she did not. However, after her “playing” with it for who knows how long, B.O.B. Bob admitted that it may or may not have been harmed, so he placed it outside where our neighborhood mouser, Ollie, often comes strolling through a few times a day.
Ingredients:
Swiss Chard Pesto with Lemon Zest:
- 2 Cups Roughly Chopped Swiss Chard Leaves, Loosely Packed
- 1/2 Cup Freshly Grated Parmesan Cheese
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Garlic Powder
- Zest of 1 Large Lemon
- 1/2 Cup Roasted Salted Pepitas
- 1/2 Cup Extra-Virgin Olive Oil
Chickpea Salad:
- 2 (16-oz.) Cans Chickpeas or Garbanzo Beans
- 1 Small to Medium Red Onion
- 1/4 Cup to 1/2 Cup Dried Sweetened Cherries, Roughly Chopped
- 1/2 Cup Swiss Chard Pesto with Lemon Zest
- Freshly Grated, Crumbled, or Shaved Parmesan Cheese
Directions:
Swiss Chard Pesto with Lemon Zest:
- Place the chard, parmesan cheese, salt, pepper, garlic powder, and lemon zest into a food processor.
- Pulse the mixture until it begins to stick to the sides of the food processor. Scrape down the sides as needed.
- Add the pepitas and pulse the mixture until the pepitas are finely blended into the mixture. Scrape down the sides as needed.
- With the food processor running, very slowly pour the olive oil into the food processor.
- Pour the pesto into a small glass or ceramic bowl.
Chickpea Salad:
- Rinse and drain the chickpeas or garbanzo beans.
- Remove and throw away the outer skin from each chickpea or garbanzo bean by rubbing it between your thumb and index finger. This step is optional, however, I highly recommend it.
- Place the chickpeas into a medium glass or ceramic bowl.
- Peel the onion and slice it in half. Slice each half of the onion into very thin slices.
- Place the sliced onion into the bowl with the chickpeas.
- Add the roughly chopped dried cherries and 1/2 cup of the pesto to the chickpeas and sliced onion. Gently stir until well combined.
- Serve garnished with freshly grated, crumbled, or shaved cheese.
Suggestions:
- CLICK HERE to see all of the suggestions and improvements for our Swiss Chard Pesto with Lemon Zest recipe. You can replace the Swiss chard in this recipe with basil, spinach, or kale leaves. You can also replace the roasted salted pepitas in this recipe with toasted pine nuts or walnuts.
- You will only need half of the pesto for this recipe. Use the remaining half of the pesto to dip bread in, to drizzle over pizza, or to add to your favorite pasta dish.
- Use as much or as little thinly sliced onion in this recipe as you choose. The same thing goes for the dried cherries and parmesan cheese garnish.
- This chickpea salad is best served right away, however, it can be refrigerated for up to two days before the onions begin to break down and become soft.
Improvements:
- Replace the garlic powder in this recipe with finely minced garlic. Measure with your heart.
- Add a 1/4 teaspoon to 1/2 teaspoon of crushed red pepper flakes to the pesto mixture.
- Use spinach or kale leaves instead of chard leaves.
- For a stronger lemon flavor, in addition to the lemon zest, add fresh lemon juice to the pesto before adding the olive oil.
- Use the remaining half of the pesto to make this Lemony Swiss Chard Pesto Potato Salad.
Ingredients:
- 2 Cups Roughly Chopped Swiss Chard Leaves, Loosely Packed
- 1/2 Cup Freshly Grated Parmesan Cheese
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Garlic Powder
- Zest of 1 Large Lemon
- 1/2 Cup Roasted Salted Pepitas
- 1/2 Cup Extra-Virgin Olive Oil
- 2 (16-oz.) Cans Chickpeas or Garbanzo Beans
- 1 Small to Medium Red Onion
- 1/4 Cup to 1/2 Cup Dried Sweetened Cherries, Roughly Chopped
- 1/2 Cup Swiss Chard Pesto with Lemon Zest
- Freshly Grated, Crumbled, or Shaved Parmesan Cheese
Directions:
- Place the chard, parmesan cheese, salt, pepper, garlic powder, and lemon zest into a food processor.
- Pulse the mixture until it begins to stick to the sides of the food processor. Scrape down the sides as needed.
- Add the pepitas and pulse the mixture until the pepitas are finely blended into the mixture. Scrape down the sides as needed.
- With the food processor running, very slowly pour the olive oil into the food processor.
- Pour the pesto into a small glass or ceramic bowl.
- Rinse and drain the chickpeas or garbanzo beans.
- Remove and throw away the outer skin from each chickpea or garbanzo bean by rubbing it between your thumb and index finger. This step is optional, however, I highly recommend it.
- Place the chickpeas into a medium glass or ceramic bowl.
- Peel the onion and slice it in half. Slice each half of the onion into very thin slices.
- Place the sliced onion into the bowl with the chickpeas.
- Add the roughly chopped dried cherries and 1/2 cup of the pesto to the chickpeas and sliced onion. Gently stir until well combined.
- Serve garnished with freshly grated, crumbled, or shaved cheese.
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Use this Swiss Chard Pesto with Lemon Zest to make this Chickpea Salad with Lemony Swiss Chard Pesto. Tired of the same old basil pesto? Or perhaps you’re fresh out of basil and looking to shake things up a bit? This recipe offers a delicious and unique twist on traditional pesto, utilizing Swiss chard leaves to create a vibrant and flavorful condiment. Perfect for dipping crusty bread, drizzling over pizza, or tossing with your favorite pasta, this Swiss chard pesto, with its bright hint of lemon zest, adds a burst of freshness that you’ll enjoy adding to all of your favorite dishes. CLICK HERE for the recipe.
Lemony Swiss Chard Pesto Potato Salad
Our Swiss Chard Pesto with Lemon Zest recipe will yield approximately 1 cup of pesto. You will use 1/2 cup of the pesto to make this Chickpea Salad with Lemony Swiss Chard Pesto. Use the remaining 1/2 cup of the pesto to make this Lemony Swiss Chard Pesto Potato Salad. Traditional mayonnaise-based potato salads can sometimes feel a bit heavy, especially when the weather is scorching. This recipe is not only designed to withstand warmer weather, but it also boasts a delicious and unexpected twist. A bright, lemony Swiss chard pesto. With a touch of honey, a squeeze of fresh lemon juice, and a little kick from crushed red pepper flakes, this potato salad is the perfect side dish for just about any meal. Best of all, this is a small-batch recipe, ensuring you enjoy a fresh, satisfying side dish without the commitment of leftovers for days to come. CLICK HERE for the recipe.
In 2024, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2024 Alphabet Challenge recipes.
Fresh Dill Deviled Eggs with a Hint of Lemon
This easy-to-make recipe delivers a sophisticated twist on a familiar favorite, perfect for any gathering, from casual potlucks to elegant dinners. This recipe takes the classic deviled egg and elevates it with the bright, earthy flavor of fresh dill along with the subtle hint of citrusy lemon zest and tart lemon juice. Whether you’re hosting an elegant brunch, a casual gathering, or simply seeking an extraordinary appetizer to elevate your next meal, these deviled eggs are destined to become a crowd-pleaser.
In 2025, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2025 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Creamy Parmesan Acini di Pepe with Potatoes
“B” – Chocolate Espresso Rainbow Brownie Cookies
“C” – Cheesy Cheddar Taco-Seasoned Corn Chip Dip
“D” – Sun-Dried Tomato Dip with Italian Seasoning
“E” – Cajun Deviled Eggs Garnished with Pickled Okra
“F” – Sausage Meatballs with Vodka Fennel Sauce
“G” – Guinness Stout Crockpot Simmered Corned Beef
“H” – Baked Homemade Buttery Herb Croutons
“I” – Sun-Dried Tomato & Kale Italian Pasta Salad
“J” – Sweet & Spicy Jalapeńo Canned Tomato Salsa
“K” – Sweet & Spicy Hawaiian Pineapple Ketchup
“L” – Chickpea Salad with Lemony Swiss Chard Pesto
“M” – Pineapple Ketchup Ground Turkey Meatballs
“N” – Nut-Free Basil Pesto Chunky Tomato Sauce
“O” – Sheet Pan Italian Olive Oil Summer Vegetables
“P” – Peach Crumble Pound Cake (Cake Mix Recipe)
“Q” – Parmesan Potato & Zucchini Crustless Quiche
“R” – Cinnamon Raisin Vanilla Zucchini Bread Muffins
“S” – Weeknight Sweet Italian Sausage Gravy with Beer
“T” – Budget-Friendly Chunky Potato Soup with Thyme
“U” – Chunky Pumpkin Ancho Unsweetened Cocoa Chili
“V” – Sweet Tea Vodka Vegetable Couscous Soup
“W” – Creamy Butternut Squash Soup with Whiskey
“X” – Rotisserie Chicken Xavier Soup with Fennel
“Y” – Yellow Mustard Seed Giardiniera Deviled Eggs
“Z” – Simple Zero Cream Creamy Butternut Squash Soup
Please make sure to check out the other great “L” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2025 Alphabet Challenge event.
- Besan Almond Ladoo by Sneha’s Recipe
- Chickpea Salad with Lemony Swiss Chard Pesto by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Enamored with Culinary Lavender by Culinary Cam
- Lemon Pudding Cookies by Jolene’s Recipe Journal
- Lemongrass Chicken and Asparagus by A Messy Kitchen
- Lentil Lasagna Dip by Magical Ingredients
- Lobia Paneer Salad by Mayuri’s Jikoni
- Lobster Butter by Food Lust People Love
- Lychee Martini by Karen’s Kitchen Stories
- Pink Lemonade Rice Krispie Treats by Blogghetti
- Preserved Lemons by A Day in the Life on the Farm
- Tahdig Lubia Polo (Peruvian Green Beans with Crispy Potatoes) by Palatable Pastime
