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.
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.
But I may love these bowls more.
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.
What You’ll Need:
- 1 cup uncooked whole grain of choice
- 2 cups vegetable broth
- 1 batch balsamic roasted tomatoes
- 4-8 tablespoons walnut pesto
- 1 15-ounce can chickpeas
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.
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 Chickpea Bowl
- 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
- 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!