Pesto Chickpeas: A Quick Easy Dinner

Name: Pesto Chickpeas: A Quick Easy Dinner Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1/2 cup basil pesto; 3 cups chickpeas, cooked (2 x 14-ounce cans, drained); 1/4 cup water, salted or broth; 1 cup cherry tomatoes, sliced; 1/3 cup kalamata olives, sliced in half; 1/4 cup red onion, thinly sliced; Garnish with toasted pine nuts, fresh basil leaves, a squeeze of lemon, anda sprinkle of Parmesan cheese or vegan Parmesan; 2-4 medium garlic cloves; 1/3 cup nuts (walnuts or pine nuts, hempseeds, brazil nuts, macadamia nuts or whatever you prefer); 1/2 cup olive oil; 1/2 cup grated pecorino or Parmesan cheese; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt, more to taste; 1/4 teaspoon black pepper; 4 cups fresh basil leaves, 2 1/2 – 3 ounces

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Here is one of our favorite chickpea recipes, perfect for summer! A healthy lunch or easy dinner, quick to whip up in under 20 minutes. Serve it warm or chilled. Gluten-free & vegan-adaptable.

plate of pesto chickpeas with fresh basil, pine nuts, parmesan, olives, and red onion.

Easy Chickpea Recipes To the Rescue!

During the summer months, meals are pretty simple around here. We relish being outside, and sometimes we just want a quick, healthy meal that is nourishing and comforting. Pesto chickpeas are just the ticket!
Chickpeas are full of fiber, protein, and nutrients, while being creamy and satisfying. We love all their health benefits and as chefs, we include this delicious legume whenever we can. See all our latest chickpea recipes here!
Tender warmed chickpeas are tossed with herby pesto, topped with fresh cherry tomatoes, red onions, and briny Kalamata olives. Add toasty pine nuts if you like, and voila, dinner is ready. So easy! And of course, you can serve this chilled like a salad.

Pesto Chickpeas Ingredients

ingredients arranged for making pesto chickpeas - carton of cherry tomatoes, small bowls of pine nuts and pesto, bowl of chickpeas, grating parmesan on small wood board, small bowl of olives, wedge of red onion, and fresh basil bunch.

Pesto: Made from scratch with garlic, nuts, olive oil, pecorino or parmesan, lemon juice, salt, pepper, and basil. Or for a nut-free version, try our basil pesto recipe! Or in a pinch use store-bought pesto.
Chickpeas: Use canned, but for best results, cook the chickpeas from dried.
Cherry tomatoes: Add sweet, juicy, summery flavor.
Kalamata olives: Add a briny taste that contrasts nicely.
Red onion: For a sharp, pungent bite.
Garnish: Toasted pine nuts, fresh basil leaves, a squeeze of lemon, and a sprinkle of pecorino or parmesan cheese or vegan parmesan.

Variations

Serve over grains or pasta: Serve pesto chickpeas over a bed of grains, like farro, bulgur, quinoa, or Middle Eastern Rice, or toss with pasta.
Sub tomato confit: To elevate this dish even more, serve with tomato confit instead of fresh cherry tomatoes.
Serve with a Mediterranean dip: Spread a dip, like tahini yogurt sauce or baba ganoush, over the plate beneath the chickpeas.
Make vegan pesto: Sub vegan parmesan for the cheese to make this dish dairy-free.

How to Make Pesto Chickpeas

1. Make pesto. Add garlic, nuts, and olive oil to a food processor. Pulse until garlic breaks down, then add parmesan, lemon juice, salt, pepper, and basil. Pulse until desired texture, but avoid making it completely smooth.

Food processor with parmesan, olive oil, basil, pinenuts, lemon.

2. Steam and soften the chickpeas. Place chickpeas (garbanzo beans) in a pot with salted water or broth and cover. Warm gently for a few minutes to steam and soften the chickpeas. Drain excess liquid (or leave it in if you prefer!). Let cool for a minute or two. This step is optional—you can use cold or room temperature chickpeas.

narrow cutting board with pesto chickpeas ingredients prepped - thin red onion slices, grated parmesan, quartered olives and cherry tomatoes, bowl of pesto and pine nuts, and fresh basil leaves.

glass mixing bowl with chickpeas, olives, red onion slices, cherry tomatoes, and pesto.

3. Toss chickpeas with remaining ingredients. In a large bowl, toss chickpeas with pesto, along with tomatoes, kalamata olives, and red onions.

4. Garnish. Garnish with a squeeze of lemon, toasted pine nuts, fresh basil leaves (or other fresh herbs like parsley or dill), and a sprinkle of pecorino, parmesan or vegan parmesan.

bowl of pesto chickpeas topped with cherry tomatoes, red onion slices, kalamata olives, and fresh basil leaves.

Chef’s Tips

Cook the chickpeas from dried. The flavor is richer, and the texture is softer than canned chickpeas.
Make nut-free pesto by subbing sunflower seeds, pumpkin seeds, or hemp seeds for the nuts.
Go for contrast by using cold and warm elements, like warm chickpeas with cool tomatoes and onions.
For a beautiful presentation, leave out some of the tomatoes, olives, and onions to place on top of the dish.
Feel free to serve it chilled. Let marinate in the fridge for 30 minutes before serving to let the flavors meld together even further.

Storage

Leftovers will keep in the fridge in an airtight container for up to 4 days. Serve cold or bring to room temperature before serving. Great for meal prep!

Serving Suggestions

Serve with warm, crusty bread or flatbread to scoop up every bit of pesto! Serve over grains or greens to make a bowl or salad. For a little extra protein, top with soft-boiled eggs, grilled halloumi, or mozzarella balls.