Green Pesto Chickpeas on Toast (Vegan High-Protein)
These Green Pesto Chickpeas on Toast are packed with greens, protein and fibre and take 15 minutes to make. They are saucy, vibrant with pesto flavours and a chilli kick, great for a plant-based wholesome meal.
Say hello to episode two of things on toast that you can eat all day long, and these delicious vibrantly green chickpeas. They are packed with flavour, goodness and protein and take just 15 minutes to come together, with minimal prep time. They are so delicious on toast but also great over roasted potatoes, rice, wedges or with some hummus and breads. I love these because they are packed with a variety of nutrients and use up what you have at home, whether you’re looking for a breakfast meal, lunch or light dinner, these beans are the perfect way to make “beans†on toast more exciting.
Why will I love these chickpeas?
These are so delicious:
- Saucy, vibrant, thick and creamy
- Packed with fresh greens
- Loaded with homemade pesto
- Fresh yet comforting
- Wholesome and nourishing
- Ideal for breakfast, lunch or a light dinner
- Delicious on toast or in potatoes, with rice or other wholegrains like quinoa
- High in protein and fibre
- Naturally plant-based, dairy-free and egg-free
- Naturally gluten-free and nut-free
- Quick to make in 15 minutes
- Minimal prep required
- Great for meal prep
- Keeps well in the fridge and freezer
- Packed with vitamins and minerals like iron and omega fatty acids
- Great for the gut
If you already love the sound of these chickpeas, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredient with weights in the recipe card, and you can see my favourite and recommended products in the “shop the recipe†section.
For the pesto sauce:
- Olive oil: for frying off the veggies.
- Garlic: fresh is best.
- Baby spinach: this makes the sauce so green and vibrant while adding tons of iron and goodness.
- Chilli flakes: for some heat.
- Chickpeas: these add protein to the sauce and make it really thick and creamy.
- Coconut yoghurt: this makes the sauce really creamy and adds gut-healthy fermented goodness. Use an unsweetened yoghurt, and as thick and creamy as possible. I like Cocos Organic yoghurt or use NUSH almond yoghurt.
- Lemon juice: for tang.
- Nutritional yeast: this adds a cheesiness and richness to the sauce, but you don’t need to it you don’t have any.
- Hulled hemp seeds: these are so good for adding omega fatty acids and they thicken the sauce.
- Fresh basil: this is for the pesto flavour.
- Salt and pepper: to season.
As for the pan:
- Chickpeas: the plump Queen Chickpeas from Bold Bean Co are my favourite to use here.
- Kale: for adding more greens into the recipe. Chop it small and heat up with the chickpeas and sauce.
And to serve I like to add some extra coconut yoghurt, pink pickles and pile atop some toasted sourdough.
These chickpeas are also great:
- On toast with hummus, cream cheese or tahini
- On top of rice, quinoa or other wholegrains
- In a baked jacket or sweet potato
- With some breads and dips
Are these gluten-free and nut-free?
Yes these are naturally gluten-free, as long as your bread/toast is gluten-free. These are also nut-free, as long as your yoghurt does not contain nuts.
How do I make them?
These come together in a few steps:
- Make the pesto green sauce: fry off the garlic and spinach and then blend with the rest of the sauce ingredients.
- Add the chickpeas, kale and green sauce to the pan: and warm through.
- Toast the bread: top with the chickpeas, some yoghurt, pink pickles and herbs.
- Enjoy straight away: or keep the chickpeas for later.
How long will they last?
Once cool, keep these chickpeas in the fridge in a sealed container for 2-3 days or in the freezer for 1 month. Allow to warm back up before eating.
What other recipes can I try?
For more ideas:
- Tomato Gochujang Beans on Toast
- Sun-Dried Tomato Beans and Roasted Aubergine
- Pesto Courgette Corn and Butterbeans
- Curried Lentil Soup
- Creamy Pesto and Tomato Gnocchi
Green Pesto Chickpeas on Toast (Vegan High-Protein)
These Green Pesto Chickpeas on Toast are packed with greens, protein and fibre and take 15 minutes to make. They are saucy, vibrant with pesto flavours and a chilli kick, great for a plant-based wholesome meal.
Ingredients
For the Pesto Sauce:
- 1 tbsp olive oil
- 1 large garlic clove, crushed
- 100g baby spinach
- 1 pinch chilli flakes
- 1 tin drained chickpeas (240g, drained weight)
- 60g thick coconut yoghurt
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 2 tbsp hulled hemp seeds
- 1 bunch fresh basil
- Salt and pepper
For the Pan:
- 1 tin drained chickpeas (240g, drained weight)
- 60g kale, de-stemmed weight
To Serve:
- 2-4 slices sourdough or other bread, toasted
- 2-4 tbsp thick coconut yoghurt
- Chilli flakes, black pepper, hemp seeds
- 2 tbsp pink pickles
Instructions
- Add the olive oil to a saucepan and allow to heat up. Once hot, add the garlic, spinach and chilli flakes and fry off for 4-5 minutes, to wilt the spinach leaves.
- Pour the mix into a small blender with the drained chickpeas and the rest of the sauce ingredients and blend until creamy and smooth.
- Pour the green sauce into the same pan (no need to clean in between) and add the drained chickpeas and kale. Stir well and warm through for 5 minutes to wilt the kale.
- Toast the bread and add onto plates. Spoon over the pesto chickpeas and serve with some yoghurt and any other toppings.
- Enjoy straight away, or leftover chickpeas will keep in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Green Pesto Chickpeas on Toast so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!
With green chickpea love x
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