Pesto Chickpea Pasta
"Super simple, delicious and powerful bowl."
-- @plantpowernutritionandfitness


Prep time 10mins
Cook time 20mins
Serves or Makes: 4


  • 14 ounces chickpea pasta, cooked according to package directions
  • 2 zucchini, thinly sliced
  • 3 cups cilantro, tigthly packed
  • 1/ 2 cup walnuts
  • 1 lemon, juiced
  • 4 cloves garlic
  • 2 tablespoons avocado oil
  • 1 tablespoon balsamic vinegar
  • 1/ 2 teaspoon sea salt
  • 1/ 4 teaspoon black pepper


  • Step 1

    In a high speed blender combine the cilantro, walnuts, lemon juice, garlic, sea salt and avocado oil. Blend until you have a smooth texture. Set aside.

  • Step 2

    In a pan on a medium-high heat add the balsamic vinegar, then add in the sliced zucchini and cook until brown. This should take no longer than 5 minutes.

  • Step 3

    Once the zucchini is cooked reduce the heat to low and add in the pasta, black pepper and pesto and combine well until heated throughout. Serve and enjoy!