Toss your favorite pasta in this creamy, vegan Chickpea Pesto. This recipe uses only 6 ingredients! It comes together in just 10 minutes and is packed with plant-based protein and fiber. The perfect alternative to traditional pestos. Serve it with your favorite pasta and enjoy.
💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- 6 Ingredient recipe!
- Comforting and healthy meal
- Quick and easy to make
- Packed with proetin and fiber
The chickpea pesto is made with 6 simple ingredients. You'll need a can of chickpeas, fresh lemon juice, fresh basil, extra virgin olive oil, garlic, and vegan parmesan.
Eating chickpeas, also known as garbanzo beans, comes with a ton of health benefits! They are packed with nutrients and protein, which makes them a great filling substitute for animal-based proteins. Their health benefits range from better weight management to bone health. To top all that: they are super affordable and easy to find in your local grocery store!
🤔 Where to get vegan parmesan?
I usually use store-bought vegan parmesan. One of my favorites to use is: Violife - Just Like Parmesan. One of my foodie friends Ivy from Go Guac Yourself has a recipe for homemade vegan parmesan, which is a healthier alternative to a store-bought kind.
👩🏽🍳 How to
It's crazy easy to make! Put all ingredients into your food processor (or blender), mix until creamy it's ready to serve.
🍽 Serving Ideas
You can eat this pesto just like any other pesto. Eat with pasta, in salads, or on pizza. If eaten with pasta cauliflower steaks or a crunchy salad make a fantastic side.
Store in an air-tight container, or glass in the fridge for up to one week.
🌱 More meal ideas
Looking for more pesto recipes? Try this quick avocado basil pesto. It is so fresh and delicious! Craving more chickpea recipes? Then try this tasty and easy-to-make hummus pasta bake. For more vegan meal inspiration browse our recipe page.
Chickpea Pesto (quick + vegan)
- food processor, or high speed blender
- 1 can of chickpeas (425g / 15 oz)
- juice of ½ a lemon
- 1 cup fresh basil
- ⅓ cup extra virgin olive oil (80 ml)
- ⅓ cup vegan Parmesan Cheese (30g)
- 2 cloves of garlic
- salt and pepper to taste
- Drain can of chickpeas, and peel garlic. Add all ingredients to food processor and blend until creamy. Salt and pepper to taste.
- Toss with cooked pasta of your choice. Enjoy!
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