Chickpeas with Pesto

This Chickpeas with Pesto dish is a very simple side salad that adds a hit of protein to a summer vegetable dish. The chickpeas are simply drained and rinsed then tossed with some basil pesto that is brightened up a bit with some lemon juice and sour cream. I added some thinly sliced red onions for a little bite and then garnished with fresh basil chiffonade for some freshness and colour.

I created this Chickpeas with Pesto dish recently when I was in need of a protein rich side dish for my Zuchinni Gallette. I didn’t think my go to chickpea salads (Carrot and Chickpea Salad and Chickpea and Lentil Salad) would be a good pairing. Plus, we eat them so often that my family is starting to get a bit bored. I also had some basil in the fridge that I bought in the 50% off section at the grocery store. So, there you go, boredom and frugality became the inspiration for invention!

The leftover Chickpeas with Pesto, if there are any, make a lovely lunch. I ate it the next day served over a bed of crunchy romaine – yum!

You can use a store bought pesto – always handy to have on hand for a quick pasta anyway! Or, you can make your your own Basil Pesto using fresh basil, some pantry items and a food processor. It’s only a free extra minutes and the leftovers will store in the fridge for a few days. I like to use it on sandwiches or as an alternative to tomato sauce for Friday night pizza.

I sometimes feel like I’m playing a game of ‘how many ways can I serve my family chickpeas’! They’re definitely my favourite legume, and the more plant-based we go, the more I’m in need of protein rich salads and sides. If you’re like us, I’m sure you’ll find it’s nice to have something new in the arsenal.

Enjoy!

Chickpeas with Pesto

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Prep Time 10 mins

Total Time 10 mins

Servings 4 Sides

Ingredients

  

• 1 CAN CHICKPEAS Drained and rinsed
• 1/4 CUP BASIL PESTO
• 2 TSBP SOUR CREAM
• 1/4 CUP RED ONION Very thinly sliced into half moons
• 1/2 LEMON Juice only
• 1 TBSP basil leaves Cut to chiffonade

Instructions

 

• Drain and rinse chickpeas.
• In a medium bowl, mix pesto, sour cream and lemon juice.
• Add chickpeas and onions and toss to combine well.
• Garnish with fresh basil chiffonade.