Pesto Chickpeas

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.