Pesto Chickpeas with Zucchini
This Pesto Chickpeas with Zucchini is a quick and healthy 20-minute meal made with sautéed chickpeas tossed in pesto and parsley, topped with golden air-fried zucchini slices, and finished with vegan feta. It’s light yet satisfying, naturally vegan and gluten-free, and perfect for a speedy weeknight dinner, meal prep, or a flavorful side dish.
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.