Pesto Chickpeas with Zucchini
If you’re looking for a quick, healthy, and flavor-packed plant-based dish, this Pesto Chickpeas with Zucchini recipe will become your new favorite. It’s fresh, satisfying, and made with just a handful of ingredients in under 20 minutes. Perfect for busy weeknights, meal prep, or even as a hearty side dish, this recipe brings together creamy chickpeas, golden air-fried zucchini, and the vibrant punch of pesto.
Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your diet, this recipe is a wholesome option that doesn’t compromise on taste. It’s loaded with plant-based protein from chickpeas, fresh herbs for brightness, and the irresistible richness of pesto.
Why You’ll Love This Pesto Chickpeas with Zucchini
- Quick & Easy – Ready in about 20 minutes with simple steps.
- Healthy & Nourishing – Packed with fiber, protein, and healthy fats.
- Versatile – Works as a light lunch, dinner, or side dish.
- Vegan-Friendly – 100% plant-based when using vegan pesto and feta.
- Meal-Prep Friendly – Keeps well in the fridge for a couple of days.
Ingredients You’ll Need
Here’s what goes into this vibrant dish:
- 1 can chickpeas (drained and rinsed)
- 2 tbsp olive oil (divided)
- 1 tbsp pesto (vegan if preferred)
- 1 handful fresh parsley (chopped)
- 1 medium zucchini (sliced into circles)
- Salt (to taste)
- 10 g vegan feta cheese (crumbled, optional)
- Extra parsley (for garnish)
Tips & Variations
- Use homemade pesto: If you have time, whip up a quick homemade vegan pesto with fresh basil, garlic, pine nuts, olive oil, and nutritional yeast.
- Make it spicy: Add a pinch of chili flakes to the chickpeas for a little heat.
- Try different herbs: Swap parsley for fresh basil, dill, or cilantro depending on your flavor preferences.
- Add more veggies: Air fry eggplant, bell peppers, or cherry tomatoes along with the zucchini for extra color and nutrition.
- Meal prep tip: Store chickpeas and zucchini separately in airtight containers in the fridge. Assemble just before serving.
Health Benefits of Pesto Chickpeas with Zucchini
This dish isn’t just delicious — it’s also incredibly nutritious.
- Chickpeas: Rich in plant-based protein, fiber, iron, and folate. They help keep you full and support digestive health.
- Zucchini: Low in calories but high in vitamins A and C, antioxidants, and hydration.
- Pesto: Provides healthy fats from olive oil and nuts, along with a boost of flavor from fresh herbs.
- Olive oil: A heart-healthy fat that supports brain and cardiovascular health.
- Parsley: Adds vitamin K, vitamin C, and a refreshing herbal note.
- Vegan feta: Optional, but adds a creamy tangy finish while keeping the dish dairy-free.
Serving Suggestions
This dish is versatile and pairs well with different meals:
- Serve it over quinoa, rice, or couscous for a heartier main.
- Pair with a fresh green salad for a light lunch.
- Add to a Buddha bowl alongside roasted sweet potatoes, hummus, and leafy greens.
- Enjoy with warm pita bread or flatbread on the side.
Storage & Meal Prep
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm chickpeas in a skillet and air fry zucchini again for a couple of minutes to bring back crispness.
- Freezing: Not recommended as zucchini tends to get mushy after thawing.
FAQs About Pesto Chickpeas with Zucchini
1. Can I make this Pesto Chickpeas with Zucchini without an air fryer?
Yes! If you don’t have an air fryer, roast the zucchini slices in the oven at 200°C (400°F) for about 20–25 minutes, flipping halfway, until golden, or simply fry the slices on a pan!
2. Is this recipe gluten-free?
Yes, it’s naturally gluten-free as long as your pesto is gluten-free. Always check the label if you’re using store-bought pesto.
3. Can I use dried chickpeas instead of canned?
Absolutely. Just cook dried chickpeas until tender before using. Canned chickpeas are a time-saving option, but cooked-from-scratch chickpeas often have better flavor and texture.
4. What pesto should I use?
Any kind works! Traditional basil pesto is delicious, but you could also try sun-dried tomato pesto, spinach pesto, or even arugula pesto for variety.
5. Can I make this ahead of time?
Yes. You can prep the chickpeas and zucchini separately, then combine when ready to serve. Store in separate containers to keep the zucchini from getting soggy.
6. How can I make this dish more filling?
Serve over grains like quinoa, rice, or barley, or add roasted potatoes for extra heartiness.
7. Is vegan feta necessary?
Not at all. It’s optional but adds a nice tangy contrast to the pesto and chickpeas. You can also sprinkle nutritional yeast for a cheesy flavor.
8. Can I meal prep this for lunchboxes?
Yes, just store chickpeas and zucchini separately. Pack them into lunch containers with some whole grains and fresh salad for a balanced meal.
9. What protein content does this dish have?
One serving of chickpeas contains about 7–8 grams of protein, making this recipe a satisfying plant-based protein option.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Pesto Chickpeas with Zucchini
Ingredients
- 1 can chickpeas drained and rinsed
- 2 tbsp olive oil divided
- 1 tbsp vegan pesto
- 1 handful chopped parsley
- 1 zucchini chopped into circles
- salt to taste
- 10 g vegan feta optional
- extra parsley to garnish
Instructions
- Heat 1 tbsp olive oil in a skillet. Add chickpeas and sauté for 5 minutes.
- Stir in pesto and parsley, mixing until chickpeas are coated. Set aside.
- Place zucchini slices in the air fryer, drizzle with olive oil, season with salt, and cook for 15 minutes at 200°C (400°F), flipping halfway.
- Serve zucchini slices over the chickpeas. Top with vegan feta and extra parsley.
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