This recipe has it all; it’s flavoursome, nutritious, and super easy to throw together. The nuttiness of the chickpeas in combination with the creamy low FODMAP pesto is out of this world delicious! 100% vegan, packed with natural protein, and by removing the chickpeas skins and just having a 42 – 50g serving size they’re IBS and low fodmap friendly!
Top Tips
- The Ingredients; specifically, the chickpeas. Not all chickpeas are created equal, and the Bold Bean seem to have sourced the queen of all chickpeas. Quite literally, their Queen Chickpeas are absolutely unreal. Unbelievably flavoursome, and their size and texture makes them worthy of the spotlight in this recipe
- Remove the skins. I know this sounds a bit ‘faffy’, but it much easier than it sounds, and 100% worth the extra effort. Removing the chickpea skins makes these pesto chickpeas easier to digest and will help you beat the bloat. It also gives them a far smoother texture (no skins getting stuck in your teeth!). Simply drain and wash the chickpeas, and roll between two sheets of kitchen towel. This removes the bulk of the skins – job done!
Why Chickpeas?
These versatile legumes are like a cross between a nut and a bean; nutty in flavour with a firm, smooth texture. They’re a fantastic plant based protein alternative, whilst also being lower in calories and packed with slow-release energy. Theres no need for any super processed meat alternatives or textured vegetable proteins (my least favourite!).
Chickpeas are also packed with nutrients; they’re high in vitamins A, E and C, as well as choline, which contributes to better brain function. So not only do these pesto chickpeas taste great, but they’ll help you feel your best self.
Serving Ideas
- Stuffed into a sweet potato. Make sure you roast it in the oven first to get it all soft and fluffy.
- With Pasta; for a slight twist on pesto pasta and a boost of plant based protein. As always my go-to is Zenb, as it’s grain free and just like regular pasta but made from split yellow peas, but opt for whole-wheat or another gluten free alternative if you prefer.
- Mixed into cauliflower rice; for a really filling and satisfying lunch that’s lower in carbs.
- On toast; a great plant based alternative to egg on toast, whilst still packing in the protein and so much flavour. Try these pesto chickpeas with my vegan keto loaf, I’m addicted!
Creamy vegan pesto chickpeas
INGREDIENTS
- 1 batch low fodmap pesto (2/3 cup)
- 400 g queen chickpeas, drained + rinsed
Method
- Prepare the low fodmap pesto as per the blog post link above.
- Option to remove the skins from the chickpeas by rubbing between two sheets of strong kitchen roll.
- Toss chicpeas with low fodmap pesto and place in a pan for 1 minute to warm through. Serve stuffed into sweet potato, on toast, with rice or however you choose.
- Note: for a green light Monash University low fodmap serve, split into 8 portions and for accurate nutritional calculations divide the below by two as they are based on a 4 person serve.
Nutrition (per serving)
