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    Home » Recipes » Appetizers and Snacks

    Cilantro Pesto with Chickpeas

    UPDATED Oct 9, 2019 · PUBLISHED May 13, 2014 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    This cilantro pesto recipe is full of flavor with hints of sesame, lemon, and garlic. It's nut-free too. But, full of crunch and texture from crispy, roasted chickpeas.

    Cilantro Pesto With Chick Peas

    If you have a love of cilantro like me, then you may periodically end up with leftover bunches taking up space in the fridge. This may or may not be exactly what happened after our Cinco de Mayo celebration. 🙂

    There are plenty of terrific recipes that are greatly enhanced by this herb, such as Baked Ravioli Casserole, Black Bean and Quinoa Soup and Caribbean Salad.

    But, what if your family just doesn't want another recipe peppered with cilantro? What's a cilantro-loving girl to do? Don't throw it away...make Cilantro Pesto!

    Then use it to make recipes like Phyllo Wrapped Salmon, Healthy Pesto Chicken, Potato Crostini with Pesto Cheese and Vegan Rice Balls.

    How to Make Cilantro Pesto

    Chickpeas? Well, yes...although I do love chickpeas almost as much as I love cilantro, this inspiration is really out of necessity. My daughter has a nut allergy, so the often-used almonds were out. It turns out the little garbanzo bean is a terrific way to add taste, texture, and crunch to pesto!

    Chick Peas

    To crisp up the chickpeas, roast them in the oven at 400 degrees F for 25-30 minutes. Since you're not using the whole can, doctor up the rest using this spicy roasted chickpeas recipe or this crispy curried chickpeas recipe. (And...yes, I have been wondering what would happen if I used spiced chickpeas in the recipe!)

    Let me know if you beat me to this experiment!

    Cilantro

    Generally, I don't use that much cilantro in a recipe. So, pulling the individual leaves off the stems is no big deal. But, packing 2 cups full of leaves is a whole new ball game. I used scissors to cut off the thin stem shooting off the thicker one. The offshoot stems are tender and can be thrown right into the food processor.

    Cilantro Pesto with Chick Peas

    Pesto is soooo easy to make. Just throw everything into a food processor and stream in the olive oil. I only had 1 cup of cilantro so this is a half batch.

    I like the advice from Oh Sweet Basil on storing pesto. I had a little jar in the fridge that did not last very long.

    Brown Rice with Cilantro Pesto

    There are endless ways to use pesto. Stir it into rice, pasta or vegetable soup. Spread it on a baguette or pizza crust. Slather it on chicken for a quick and tasty dinner. 

    It's like a magic condiment ready to transform your next meal!

    Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!

    Cilantro Pesto With Chick Peas

    Cilantro Pesto with Chick Peas

    Cilantro pesto is full of flavor with hints of sesame, lemon and garlic. It's nut-free too yet full of texture and crunch from crispy, roasted chickpeas.
    5 from 3 votes
    Print Pin Rate
    Course: Sauce
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 8 Tablespoons
    Calories: 80kcal
    Author: Marjory Pilley

    Ingredients

    • ½ cup chickpeas (garbanzo beans) drained and rinsed
    • 2 cups cilantro leaves packed
    • 2 garlic cloves minced
    • 2 Tablespoons lemon juice
    • 2 teaspoons toasted sesame oil
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ cup olive oil

    Instructions

    • Preheat oven to 400 degrees F.
    • Place chickpeas in a single layer on a baking sheet covered with aluminum foil.
    • Roast chick peas for 25-30 minutes. Chickpeas will "rattle" in the pan when done and be slightly crunchy on the outside.
    • Allow chickpeas to cool.
    • Place cilantro, garlic, chickpeas, lemon juice, sesame oil, salt and pepper into a food processor.
    • Slow stream in olive oil and pulse until the chickpeas are chopped and the mixture is a spreadable consistency.
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    Nutrition

    Calories: 80kcal | Carbohydrates: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 35mg | Vitamin A: 270IU | Vitamin C: 2.8mg | Calcium: 8mg | Iron: 0.2mg
    Nutritional and Food Safety Disclaimer

    Nut-free Cilantro Pesto Recipe

     

    Nut-free Cilantro Pesto Recipe

     

    More Appetizer & Snack Recipes

    • Potato Rounds Appetizer with Pesto Cheese
    • Oven Dried Apple Chips
    • Baked Chicken Parmesan Meatballs
    • Butternut Squash Quesadillas
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      Recipe Rating




    1. Colleen (Souffle Bombay)

      May 13, 2014 at 7:44 am

      I totally dig pesto, the addition of chick peas is nice! Love that they were roasted first too!

      Reply
      • Marjory

        May 13, 2014 at 4:46 pm

        Thanks so much. I'm a big fan of pesto too!

        Reply
    2. Kim (Feed Me, Seymour)

      May 13, 2014 at 8:07 am

      This is so different from anything I've seen! I absolutely love it. Can't wait to give it a whirl!

      Reply
      • Marjory

        May 13, 2014 at 4:46 pm

        Thanks! I'd love to know if you try it!

        Reply
    3. Amy @Very Culinary

      May 13, 2014 at 11:09 am

      Oh, how I love the chickpea. Awesome how you used it here!

      Reply
      • Marjory

        May 13, 2014 at 4:47 pm

        Thanks! Chick peas have so many uses!

        Reply
    4. Nikki @ NikSnacks

      May 13, 2014 at 11:33 am

      I'm allergic to pine nuts, so it's refreshing to see a pesto without them. I can't wait to roast my own chickpeas now!

      Reply
      • Marjory

        May 13, 2014 at 4:48 pm

        Thanks Nikki! You've got to get inventive when you have food allergies!

        Reply
    5. Michelle @ A Dish of Daily Life

      May 13, 2014 at 12:28 pm

      This looks awesome! I love cilantro and chickpeas! Definitely going to have to try it! I would love it if you would link it up with us at Tasty Tuesdays!

      Reply
      • Marjory

        May 13, 2014 at 4:49 pm

        Thanks! Heading over to check it out!

        Reply
    6. Liz

      May 13, 2014 at 1:12 pm

      I'd love to mix this into quinoa!!! YUM!

      Reply
      • Marjory

        May 13, 2014 at 4:49 pm

        Love that idea!!!

        Reply
    7. Stephanie @ Back For Seconds

      May 13, 2014 at 3:26 pm

      What a great idea!! So smart to use chickpeas!

      Reply
      • Marjory

        May 13, 2014 at 4:49 pm

        Thanks Stephanie!

        Reply
    8. Erin | The Law Student's Wife

      May 13, 2014 at 3:54 pm

      This looks fresh and fabulous!

      Reply
      • Marjory

        May 13, 2014 at 4:50 pm

        Thanks so much Erin!

        Reply
    9. Aly ~ Cooking In Stilettos

      May 13, 2014 at 4:50 pm

      This is brilliant - I love how you crisp up the chickpeas first!

      Reply
      • Marjory

        May 14, 2014 at 12:20 pm

        Thanks Aly! You have to crisp them or you get hummus!!

        Reply
    10. Susan

      May 13, 2014 at 7:43 pm

      This is such a unique pesto and I would have never thought to add chickpeas instead of nuts.

      Reply
      • Marjory

        May 14, 2014 at 12:19 pm

        Thanks Susan! You've got to be inventive with food allergies. 🙂

        Reply
    11. Nutmeg Nanny

      May 14, 2014 at 12:47 pm

      I make tons of pesto but have never though to make cilantro pesto! I love this!

      Reply
      • Marjory

        May 14, 2014 at 3:45 pm

        Thanks! I'm ready to try another herb...or green using this method.

        Reply
    12. Jill Rogat

      May 15, 2014 at 4:59 pm

      Wow, cilantro pesto is an excellent idea - it sounds mouthwatering. I also love chick peas, what a perfect combination.

      Reply
      • Marjory

        May 17, 2014 at 7:59 am

        Thank you!

        Reply
    13. Miriam @ OvertimeCook

      May 16, 2014 at 11:27 am

      I love the addition of the chickpeas!

      Reply
      • Marjory

        May 17, 2014 at 7:52 am

        Thanks! It's a great sub for nuts!

        Reply
    14. Jill Roberts

      August 03, 2017 at 4:39 am

      5 stars
      This is a great cilantro pesto chick peas recipe Marjory, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thx for sharing!

      Reply
      • Marjory

        August 03, 2017 at 7:17 am

        I'm so glad you liked it! 🙂

        Reply
    15. Carl in Boston

      July 01, 2018 at 10:41 pm

      5 stars
      I used to despise cilantro, I thought it tasted like soap. I have recently discovered that I now like it! The use of toasted chickpeas is brilliant. I have made them before as a snackfood--so simple. My next trip to the supermarket will see me picking up a good bunch of cilantro to try this recipe

      Reply
      • Marjory

        July 02, 2018 at 7:12 am

        Thanks for your comment! There is a definite love / hate relationship. I hope you enjoy the pesto!

        Reply
    16. Julia Stearns @ Healthirony

      March 13, 2019 at 5:40 pm

      5 stars
      Absolutely love your creative idea with cilantro pesto! Can I post it on my blog? Thanks for sharing!

      Reply
      • Marjory

        March 14, 2019 at 7:23 am

        I"m so glad you like it! You're welcome to share a picture and link to the recipe on The Dinner-Mom blog.

        Reply

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