Pesto-Chickpea Salad

2 (15 oz.) cans garbanzo beans, drained
1/4 cup pesto
1/4 cup mayonnaise
1 Tab. lemon juice
1/4 small red onion
1/4 bunch fresh cilantro

In a large bowl stir together the pesto, mayonnaise, and lemon juice. Add the drained chickpeas. Stir it together and lightly mash the beans. Pull the cilantro leaves from their stems and give them a rough chop. Thinly slice the onion or cut it into a small dice. Stir the cilantro and onion into the chickpea mixture and serve.

adapted from Budget Bytes

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