Pesto Chickpeas: A Quick Easy Dinner Recipe Recipe
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.
How to Make the Best Pesto Chickpeas: A Quick Easy Dinner Recipe
If you’re looking for a quick, healthy meal that comes together in under 20 minutes, these pesto chickpeas are exactly what you need. This Mediterranean-inspired dish combines protein-rich chickpeas with vibrant basil pesto, juicy cherry tomatoes, and briny kalamata olives for a flavor combination that’s both satisfying and incredibly delicious.
What makes this recipe so versatile is that you can enjoy it warm, at room temperature, or chilled as a refreshing salad. The chickpeas soak up the bright, herbaceous pesto beautifully, while the tomatoes and olives add pops of color and complementary flavors. Whether you’re meal prepping for the week or need a last-minute dinner solution, this dish has you covered.
Best of all, this recipe is naturally gluten-free and easily adaptable for vegans—simply swap in vegan Parmesan cheese. It’s perfect as a main course or served alongside grilled protein for a complete Mediterranean-style meal that the whole family will love.
Pesto Chickpeas: A Quick Easy Dinner Recipe
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
Homemade Basil Pesto
Pesto Chickpeas
Garnish
Instructions
Homemade Basil 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.
Pesto 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.
- Add chickpeas to a large bowl, toss with pesto, tomatoes, kalamata olives, and red onions.
- 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
- You can use store-bought pesto instead of making your own to save time.
- This dish works great served warm, at room temperature, or chilled as a salad.
- For a vegan version, use vegan Parmesan in both the pesto and as garnish.
- Leftovers keep well in the refrigerator for up to 3 days.
