Why Choose Chickpeas?

• During the summer, we keep meals light and straightforward. There’s nothing better than enjoying the outdoors with a nutritious and fulfilling meal, and that’s where our pesto chickpeas come in delightfully handy!
• Chickpeas are a powerful source of fiber, protein, and essential nutrients. They provide a creamy texture that satisfies your hunger, making them a popular choice in our kitchen.
• Imagine tender chickpeas coated in vibrant pesto, adorned with fresh cherry tomatoes, red onions, and the briny goodness of Kalamata olives. Add some toasted pine nuts, and your simple dinner is not just ready, but bursting with flavor!

Pesto Chickpeas Ingredients

• Pesto: Whip this up from scratch using garlic, nuts, olive oil, pecorino or parmesan cheese, lemon juice, salt, pepper, and fresh basil. Prefer something quicker? Grab store-bought pesto or opt for a nut-free version.
• Chickpeas: Canned works, but for the best flavor and texture, use dried chickpeas that you’ve cooked yourself.
• Cherry Tomatoes: These juicy little gems bring a sweet, summery flavor.
• Kalamata Olives: Their briny flavor complements the dish beautifully.
• Red Onion: For that sharp and tangy bite, finely diced.
• Garnish: Top it off with toasted pine nuts, fresh basil leaves, a dash of lemon juice, and a sprinkle of pecorino or parmesan cheese (or a vegan alternative).

Variations

• Over Grains or Pasta: Serve your pesto chickpeas over grains like quinoa, farro, or even pasta for a hearty meal.
• Tomato Confit: Switch out fresh tomatoes for a rich tomato confit to elevate the flavors even further.
• Mediterranean Dips: Spread a layer of tahini yogurt sauce or baba ganoush beneath your chickpeas for an extra kick.
• Vegan Twist: Use vegan parmesan for a dairy-free option without losing any creaminess!

How to Make Pesto Chickpeas

1. Prepare the Pesto: In a food processor, combine garlic, nuts, and olive oil. Pulse until the garlic is finely chopped. Next, add cheese, lemon juice, salt, pepper, and basil. Blend until you achieve your desired consistency—aim for a slightly chunky texture.
2. Warm the Chickpeas: Place the chickpeas in a pot with salted water or broth, cover, and heat gently for a few minutes until they soften. Drain any excess liquid (or leave it in for a more stew-like consistency). You can skip this step if you prefer using cold chickpeas!
3. Combine Ingredients: In a large bowl, mix together the warm chickpeas, pesto, cherry tomatoes, Kalamata olives, and red onions until everything is beautifully coated.
4. Taste and Adjust: Season the mix with additional salt and a splash of lemon juice if desired. Balance the flavors to your liking.
5. Add the Finishing Touch: Garnish with a squeeze of lemon, toasted pine nuts, fresh basil leaves, and a generous sprinkle of grated cheese (or a vegan alternative).

Chef’s Tips for Perfection

1. Cook Dried Chickpeas: If you’re after richer flavor and smoother texture, opt for dried chickpeas instead of canned.
2. Nut-Free Pesto: Use sunflower seeds, pumpkin seeds, or hemp seeds as substitutes for a nut-free version.
3. Contrasting Temperatures: Play with warm chickpeas and cool toppings for an inviting plate.
4. Presentation: Reserve some cherry tomatoes, olives, and onions to scatter on top for a lovely finish.
5. Chill Before Serving: For extra flavor, let your salad chill in the fridge for about 30 minutes before serving.

Storage Instructions

Your leftovers can be stored in an airtight container in the fridge for up to 4 days. You can enjoy them cold or bring them to room temperature before serving. Perfect for meal prep or a quick snack later on!

Serving Suggestions

This dish pairs excellently with warm, crusty bread or flatbreads perfect for scooping! For an even heartier meal, serve it over greens or alongside grains. Top your chickpeas with soft-boiled eggs, grilled halloumi, or mozzarella balls for a protein-packed twist.