Pesto Marinated Chickpeas

Pesto marinated chickpeas are so easy to make, and you can use them in so many delicious ways.

From appetizers to salads, wraps to pasta, these easy marinated chickpeas have become a staple in my house.

Flavourful chickpeas marinated in pesto sauce perfect for meal prep. Versatile easy chickpea recipe made in minutes.

After trying marinated lentils and discovering so many ways to enjoy them, I wanted to give another plant-based protein a try. Chickpeas are so easy to work with and super affordable. I like to stock up when they go on sale. I always have several cans in the pantry.

I kept it really simple by using store bought pesto sauce, but by all means homemade pesto is a fantastic option. This recipe is great on it’s own, but I have been keeping marinated chickpeas in my fridge for additions to meals during the week.

Chickpeas are packed with nutrition. Readily available in canned varieties, I like to choose the no salt version. You can also prepare them from dry. Did you know making homemade hummus is super easy?

Pesto Marinated Chickpeas Ingredients

You only need 3 ingredients for this quick and easy garbanzo bean recipe.

• Chickpeas
• Pesto
• Olive oil

This recipe features sun-dried tomato jarred pesto, but basil pesto would be super delicious as well.

Easy Marinated Chickpeas With Pesto

All it takes is a few minutes to make this easy recipe. Just combine the ingredients in a bowl and you are done. Full instructions are in the recipe card.

This makes a great food gift idea to take to your next party. They look so pretty in a jar. An easy gourmet delight for any foodie.

Suggestions / Recipe Tips

• Canned chickpeas are super easy to use. By all means, you can prepare them from dry.
• Pesto of any kind will work in this recipe. You can adjust the amount to your liking.
• Olive oil is used to thin the consistency of the pesto. Use more if you like. You can also use avocado oil.
• Add some red chili flakes if you want to spice up this recipe.

• These can be served immediately, but I like to let them sit for a bit to let the flavours combine.
• Store any leftovers in a container or jar and keep them in the fridge for up to a week.
• I like to serve them at room temperature, so take them out of the fridge prior to use, or slightly warm in the microwave for a few seconds.
• These are great on crostini and in wraps and salads. Add them to pasta too. Great as a topping on avocado toast, one of our favourite ways to enjoy them.

Need more ideas on what to make with chickpeas? Give these a try:

• Chana Masala
• Chickpea Salad
• Stuffed Squash