Pecan Pesto Chana

Published on: 01/14/2018

Do you want a simple dish to whip up?  Try chickpeas aka chana as it’s called in Indian cultures.  Lately, I’ve been loving chickpeas as they are super comforting and  nourishing.  Loaded with protein, fiber and the B-vitamin, folate, these tiny legumes are a good-for-you powerhouse of nutrition.   Plus, they taste great in a variety of dishes.

If you have been reading along for a while you know that I love nuts of any kind.  Today, I am making a pecan pesto as that’s my nut du jour these days. In working with American Pecan Council I’ve learned quite a bit about these tasty tree nuts.  With very few ingredients you can make this vegetarian bowl of goodness.


Pecan Pesto Chana

This savory and simple chickpea chana is loaded with fresh pesto flavor.

Serves 2


1 – 15 ounce can chickpeas, rinsed and drained

2 cups fresh basil leaves, washed and patted dry

1/3 cup pecans, coarsely chopped

1/2 cup extra-virgin olive oil

1/2 cup grated Parmesan cheese

2 small garlic cloves

Dash salt and black pepper


Put chickpeas in a medium size bowl and set aside.

To make the pesto, in a food processor, place basil, pecans, oil, cheese, garlic, salt and pepper.  Pulse until blended.  Spoon into the bowl with the chickpeas.  Mix together gently.  Serve on a bed of mixed greens.

Enjoy eating simply,



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Hi, I am Vicki. I am a food-loving registered dietitian nutritionist and I want to inspire you to get in the kitchen with real food!

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