Mediterranean Pesto Chickpea Bowl

Mediterranean Pesto Chickpea Bowl

Made with just a handful of ingredients, these Mediterranean pesto chickpea bowls are ideal for meal-prep. Get the recipe now!

This is one of those recipes that I didn’t intend to turn into a post, but they tasted just so good and were so simple to make that I couldn’t keep the recipe to myself.

Mediterranean Pesto Bowl with roasted balsamic cherry tomatoes, homemade walnut pesto, chickpeas and freekeh

Now, there are a few caveats to “easy”: you’ll need to make my balsamic roasted cherry tomatoes and walnut pesto recipes. But the good news? The tomatoes take the same amount of time as cooking the grains and the pesto can come together while each are cooking.

I love multitasking.

Pan of balsamic roasted cherry tomatoes with a bowl of homemade walnut pesto and fresh basil

But I may love these bowls more.

Mediterranean Pesto Bowl with roasted balsamic cherry tomatoes, homemade walnut pesto, chickpeas and freekeh

A few tips when making them:

  • Do not use water instead of broth – the bowls have minimal ingredients and without the broth there’s a lack of flavor and “butteriness” that broth gives whole grains.
  • Use serrated kitchen shears to halve the cherry tomatoes – I learned this tip from my mother-in-law and have been hooked ever since. Just cut slowly to avoid tomato juice flying all over your clothes.
  • Don’t limit yourself to these ingredients: grab an in-season veggie and roast it along with the tomatoes for an extra serving of vegetables. Zucchini, asparagus, or butternut squash would all be delicious.
Chickpeas, roasted balsamic cherry tomatoes, homemade walnut pesto, and fresh basil

What You’ll Need:

Substitutions

Whole grain: I used freekeh as I love how buttery it gets when simmered with vegetable broth. Quinoa, farro, or barley would be my top recommendations, but any whole grain will work. You just may need to adjust the amount of broth and cooking time based on package directions.

Broth: for non-vegetarians, chicken broth will also work. Worried about sodium? Use a low sodium broth instead.

Roasted tomatoes: If you already have leftover roasted vegetables in the fridge, go ahead and use those up. As I mentioned above, any in-season vegetables will work. Just don’t skip the roasting step!

Walnut Pesto: while I’m always and advocate of homemade, if in a pinch or can’t find fresh basil, feel free to grab pre-made pesto from the store.

Chickpeas: white beans would also work well or roasted tofu. For non-vegetarians, I recommend trying baked chicken or white fish.

Pan of balsamic roasted cherry tomatoes with a bowl of chickpeas on the side

Perfect for meal prep. I’m always on the lookout for meal-prep friendly meals and this one does not disappoint. If you make these for your lunches, I’d love to see! Tag @TheHealthyToast_RD on Instagram or share the recipe on Pinterest.

Mediterranean Pesto Bowl with roasted balsamic cherry tomatoes, homemade walnut pesto, chickpeas and freekeh

Mediterranean Pesto Chickpea Bowl

Made with just a handful of ingredients, these Mediterranean pesto chickpea bowls are ideal for meal-prep.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Healthy Pesto Bowl, Meal Prep, Vegetarian Chickpea Bowl
Servings: 4
Author: Kelli

Ingredients

  • 1 cup uncooked whole grain rinsed (I used freekeh)
  • 2 cups vegetable broth
  • 1 batch of balsamic roasted tomatoes recipe link in post above
  • 4-8 tablespoons walnut pesto recipe link in post above
  • 1 15- oz can chickpeas drained and rinsed

Instructions

  • Place whole grain of choice and vegetable broth in a small pot over high heat. Bring to a boil, cover and reduce to a simmer. Cook for 15 minutes and then remove from heat. Allow to sit for 5 minutes still covered before fluffing with a fork.
  • Divide cooked whole grain, balsamic roasted tomatoes, and chickpeas among four bowls. Top each with 1-2 tablespoons of pesto and dig in!
Mediterranean Pesto Bowl with roasted balsamic cherry tomatoes, homemade walnut pesto, chickpeas and freekeh pinterest image


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About
About Kelli McGrane Headshot

I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

About Kelli McGrane Headshot

Welcome to The Healthy Toast!

Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

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