How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Deconstructed Kale Walnut Pesto with Chickpeas?

You need 8 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 can (15 Oz. Can) Garbanzo Beans, Rinsed And Drained, 1 bunch Red Kale, Stems Removed And Rough Chopped, 1/2 cups Chopped Walnuts, and more.

Is Deconstructed Kale Walnut Pesto with Chickpeas suitable as vegetarian?

Yes, Deconstructed Kale Walnut Pesto with Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Deconstructed Kale Walnut Pesto with Chickpeas?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deconstructed Kale Walnut Pesto with Chickpeas

Name: Deconstructed Kale Walnut Pesto with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 can (15 Oz. Can) Garbanzo Beans, Rinsed And Drained; 1 bunch Red Kale, Stems Removed And Rough Chopped; 1/2 cups Chopped Walnuts; 2 cloves Garlic, Minced; 1/2 teaspoons Fresh Ground Nutmeg; 1/2 whole Lemon, Zest And Juice; Freshly Grated Parmesan Cheese, For Topping

Try this homemade Deconstructed Kale Walnut Pesto with Chickpeas recipe the whole family will love. Made with Olive Oil, Garbanzo Beans, Red Kale and Wa…

This Deconstructed Kale Walnut Pesto with Chickpeas relies on simple, everyday ingredients such as olive oil, chopped walnuts, garlic, minced and fresh ground nutmeg. It comes together quickly and makes 4 servings, at about 307 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 Tablespoons Olive Oil
1 can (15 Oz. Can) Garbanzo Beans, Rinsed And Drained
1 bunch Red Kale, Stems Removed And Rough Chopped
1/2 cups Chopped Walnuts
2 cloves Garlic, Minced
1/2 teaspoons Fresh Ground Nutmeg
1/2 whole Lemon, Zest And Juice
Freshly Grated Parmesan Cheese, For Topping

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
307 kcal
Category
Vegetarian

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Deconstructed Kale Walnut Pesto with Chickpeas

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