Creamy High Protein Pesto Chickpea is a quick and satisfying dish featuring hearty chickpeas coated in a rich basil pesto and Greek yogurt sauce. Packed with protein, fresh flavor, and wholesome ingredients, it’s perfect for meal prep, lunches, or easy weeknight meals.
Ingredients
2 cans (15 ounces each) chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup basil pesto
1/2 cup plain Greek yogurt
2 tablespoons Parmesan cheese, grated
1 tablespoon lemon juice
1 clove garlic, minced
2 tablespoons water, if needed for thinning
1 cup baby spinach (optional)
1/2 cup cherry tomatoes, halved (optional)
1/4 cup red onion, finely diced (optional)
1/4 cup toasted pine nuts (optional)
Fresh basil leaves (optional)
Instructions
Drain and rinse the chickpeas thoroughly.
Pat the chickpeas dry with paper towels.
Heat the olive oil in a large skillet over medium heat.
Add the chickpeas and season with salt and black pepper.
Cook for 5–7 minutes, stirring occasionally, until warmed through and lightly golden.
In a medium bowl, whisk together the pesto, Greek yogurt, Parmesan cheese, lemon juice, and garlic.
Add water as needed to achieve a creamy consistency.
Stir the warm chickpeas into the pesto mixture until evenly coated.
Fold in the spinach, tomatoes, and red onion if using.
Garnish with toasted pine nuts and fresh basil.
Serve warm or chilled.
Notes
Homemade pesto can be used for the freshest flavor.
For a vegan version, use dairy-free yogurt and vegan pesto.
Serve over quinoa, rice, farro, or pasta for a heartier meal.
Add tofu, edamame, or extra Greek yogurt for additional protein.
Store in an airtight container in the refrigerator for up to 4 days.
Freezing is not recommended as the creamy sauce may separate.
