Step 1

Empty the cans of chickpeas into a colander and rinse well with cool water. Allow the excess water to drain away. Give it a shake or two to help the water drain off.

Step 2

In a large bowl stir together the pesto, mayonnaise, and lemon juice. Add the drained chickpeas. Stir it together and lightly mash the beans.

Step 3

Pull the parsley leaves from their stems and give them a rough chop. Thinly slice the onion or cut it into a small dice. Stir the parsley and onion into the chickpea mixture and serve.