Pesto Chickpeas: A Quick Easy Dinner Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chickpeas tossed with bright basil pesto, cherry tomatoes, olives, and red onion, finished with lemon and nuts. Quick, healthy, and ready in under 20 minutes, served warm or chilled.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 1017mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 641mg
- Calcium
- 243mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1017MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.