Do chickpeas go with pesto?

Yes! Chickpeas are tender and have a mild flavor, lending themselves to all kinds of sauces. Pesto gives them a cheesy, nutty taste.

What protein pairs best with pesto?

Grilled chicken , grilled shrimp or grilled tofu would make a lovely addition for a heartier meal.

What complements chickpeas?

In addition to pesto, cool components like Greek yogurt, and fresh ingredients like tomatoes, olives, and onions are great pairings.

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

Description

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

Ingredients

Units

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

Pesto

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

Instructions

Make the pesto. In a food processor add garlic, nuts, and olive oil, pulse until garlic is broken down. Add parmesan, lemon juice, salt, pepper and basil leaves. Pulse keeping texture, not completely smooth.
Warm Chickpeas. Place chickpeas in a pan with salted water or broth. Warm gently with a lid on for a few minutes, just enough to steam and soften the chickpeas. Drain excess liquid (or leave it, up to you!). Let cool a minute or two. (You can skip this step and just use chickpeas cold or at room temperature.)
Combine. Add chickpeas to a large bowl, toss with pesto, tomatoes, kalamata olives, and red onions.
Season. Taste, adjust salt and lemon juice to taste.
Garnish with a squeeze of lemon, toasted pine nuts, fresh basil leaves, and a sprinkle of parmesan or vegan parmesan.

Notes

Tip: Leave out a few tomatoes, olives, and onion slices to scatter over the top for a nice presentation.

Leftovers will keep up to 4 days in an airtight container in the refrigerator.

Feel free to chill and serve cold.

Nutrition

Serving Size: 1 1/4 cup
Calories: 503
Sugar: 9.3 g
Sodium: 201.8 mg
Fat: 33.1 g
Saturated Fat: 5.1 g
Carbohydrates: 39.3 g
Fiber: 10.5 g
Protein: 14.4 g
Cholesterol: 0 mg