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Pre-heat 2 tbsp of olive oil in a heavy base pan, add finely chopped onion and sauté until translucent. Season with salt and pepper.
In a small blender combine wild garlic leaves (if using pesto to garnish, I would start off with 20 g / 0.7 oz and add more if needed) with nutritional yeast, a cup of cooked chickpeas and plant milk. Blend until smooth.
Add blended wild garlic mixture to the pan with the rest of the chickpeas. Season well, add lemon zest and lemon juice to taste. If wild garlic flavour isn't strong enough, blend some more leaves in or simply adjust at the end by drizzling the dish with wild garlic pesto.
If using, mix 2 tsp of wild garlic pesto with 1 tbsp of extra virgin olive oil in a small bowl. Drizzle over the finished dish and serve.