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
- 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!