Drain the cans of chickpeas into a colander and rinse under water, then shake off any excess water, and transfer into a large bowl

Heat a fry pan with a medium heat and add in the almonds and pine nuts, mix continuously, after 3 to 4 minutes and the ingredients are lightly pan roasted, remove the pan from the heat and transfer into a bowl

Add the spinach into a food processor, along with the basil, cloves of garlic, grated cheese, lemon juice, and season with salt & pepper, run the food processor for 1 minute, making sure to scrape down on the sides at the half way point

After 1 minute and the ingredients are well blended, add in the almonds and pine nuts, run the food processor for another 15 to 20 seconds, then with the motor still running, slowly add in the olive oil, once all the oil has been added continue to process for another 15 to 30 seconds or until you get a creamy sauce

Transfer the pesto sauce over the chickpeas, along with the chopped red onion, chopped cherry tomatoes, and season with a kiss of salt & pepper, mix together until well mixed

Serve at room temperature or even chilled, enjoy!