Pesto Chickpeas

4. Garnish. Garnish with a squeeze of lemon, toasted pine nuts, fresh basil leaves (or other fresh herbs like parsley or dill), and a sprinkle of pecorino, parmesan or vegan parmesan.

bowl of pesto chickpeas topped with cherry tomatoes, red onion slices, kalamata olives, and fresh basil leaves.

Chef’s Tips

  1. Cook the chickpeas from dried. The flavor is richer, and the texture is softer than canned chickpeas.
  2. Make nut-free pesto by subbing sunflower seeds, pumpkin seeds, or hemp seeds for the nuts.
  3. Go for contrast by using cold and warm elements, like warm chickpeas with cool tomatoes and onions.
  4. For a beautiful presentation, leave out some of the tomatoes, olives, and onions to place on top of the dish.
  5. Feel free to serve it chilled. Let marinate in the fridge for 30 minutes before serving to let the flavors meld together even further.

Storage