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Pesto Chickpea Smash

  • Author: Jennifer McDaniel
  • Total Time: 20 minutes
  • Yield: 6


Pesto is a topping traditionally made with pine nuts, but I subbed pistachios because I love their sweet nutty crunch. Research suggests that eating 1.5 ounces per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. Nearly 90% of the fats found in pistachios are the better-for-you mono and polyunsaturated type.  And, as with any pesto recipe, this one is quick and easy to make in the food processor or blender. It can be used in countless dishes, beyond pasta and pizza like a topping on eggs or fish.




  • 6 c. packed arugula
  • 1/3 c. shelled Wonderful pistachios
  • ¼ c. Parmesan cheese
  • 1 lemon, juiced
  • 12 cloves garlic
  • ¼ c. olive oil
  • 1 T. balsamic vinegar
  • 1 t. honey
  • 1/2 t. salt


  • 1, 15 oz. canned chickpeas, drained, rinsed, patted dry


  1. Combine pesto ingredients  in a food processor and process until combined. I like mine a little chunky.
  2. In a medium bowl, smash chickpeas with the back of a fork or a potato masher.
  3. Transfer the “pesto” to the bowl with the chickpeas and combine with a spatula.
  4. Spoon mixture onto your favorite whole-wheat or sourdough bread.


Nutritional information below does not include bread.

  • Prep Time: 10
  • Cook Time: 10


  • Serving Size:
  • Calories: 277
  • Sugar: 3.5 g
  • Sodium: 412.4 mg
  • Fat: 20.4 g
  • Saturated Fat: 2.7 g
  • Carbohydrates: 18.7 g
  • Fiber: 5.8 g
  • Protein: 8.7 g
  • Cholesterol: 0.2 mg