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Chickpeas and Broccoli with Garlicky Pesto

Chickpeas and Broccoli with Garlicky Pesto

What do you get when you marry tender chickpeas with new potatoes and crisp-tender broccoli in a garlicky cilantro pesto studded with brine-cured olives? Great taste and lots of heart-healthy nutrition, thatís what!

Garlic is a great immune-booster, as well as a heart-health promoter, while chickpeas offer protein, calcium, iron, and fiber with very little fat. Broccoli fights cancer with its cruciferous goodness, and olives are rich in beneficial fats. And if you donít care for cilantro, just substitute basil or flat-leaf parsley. Either way, youíll have a dish that shines with flavor and summery pleasure.


1 cup tightly packed, coarsely chopped cilantro, basil, or flat-leaf parsley
1 or 2 garlic cloves, minced
1/2 cup coarsely-chopped walnuts
1/3 cup olive oil or more, as needed
Salt and freshly-ground black pepper, to taste

3 cups cooked small red potatoes, cut into one-inch chunks
2 cups lightly-steamed broccoli florets
1 1/2 cups cooked chickpeas
1/3 cup brine-cured olives, cut in half

1. Make the pesto: place cilantro, garlic, and walnuts in a food processor and pulse until pasty. With the motor running, add a steady stream of olive oil to the processor until the mixture turns into a shiny, thick sauce. Add salt and pepper to taste.

2. In a large bowl, combine potatoes, chickpeas, broccoli, and olives. Add pesto and stir to combine.

Serves 6 to 8.

Read more: Food, All recipes, Entrees, Side Dishes, , ,

By the Care2 Staff.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.


+ add your own
1:46PM PST on Dec 2, 2012


1:35PM PDT on Sep 7, 2012


11:33PM PDT on Apr 25, 2012


7:05AM PDT on Oct 6, 2011

Thank you

7:00AM PDT on Oct 6, 2011

Thanks for sharing the recipe.

10:06PM PDT on Jul 31, 2011

Love the recipe. Thanks.

5:00AM PST on Nov 23, 2010

Thanks for the article.

1:42PM PDT on Nov 3, 2010

Thank you.

6:54AM PDT on Nov 2, 2010


2:23AM PDT on Jun 22, 2010


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