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These Creamy Spinach & Pesto Chickpeas are served with lemon parmesan rice. A delicious vegan dinner that takes less than an hour!

These Creamy Spinach & Pesto Chickpeas are served with lemon parmesan rice. A delicious vegan dinner that takes less than an hour | ThisSavoryVegan.com

These Creamy Spinach & Pesto Chickpeas have a similar flavor to a spinach dip with the added burst of flavor of basil pesto. Plus you get the added protein of the chickpeas and plenty of greens. The chickpeas are served over lemon parmesan rice for another layer of flavor. This recipe is comforting and simple!

Step One: Make the Lemon Parmesan Rice

Once you try this lemon parmesan rice you’re not going to want to eat rice any other way. It is creamy and flavorful. It is just the perfect companion to the chickpeas!

Heat some oil in a skillet over medium heat. Add diced shallot & garlic and cook down for a minute. Add some rice & pepper and toast for 2-3 minutes, stirring frequently. You want the rice & the garlic to get some brown bits on it! Pour in some broth and stir. Bring to a boil, cover, lower the heat and simmer for 20 minutes.

Remove the lid, add lemon juice & vegan parmesan and stir until the cheese is melted. Taste and add salt if needed.

These Creamy Spinach & Pesto Chickpeas are served with lemon parmesan rice. A delicious vegan dinner that takes less than an hour | ThisSavoryVegan.com

Step Two: Make the Spinach & Pesto Chickpeas

While the rice is simmering, we will make the spinach and pesto chickpeas.

These Creamy Spinach & Pesto Chickpeas are served with lemon parmesan rice. A delicious vegan dinner that takes less than an hour | ThisSavoryVegan.com

Here’s what you will need:

  • olive oil
  • chickpeas
  • garlic powder
  • pepper
  • vegan pesto
  • non-dairy cream
  • spinach 
  • fresh basil
These Creamy Spinach & Pesto Chickpeas are served with lemon parmesan rice. A delicious vegan dinner that takes less than an hour | ThisSavoryVegan.com

Heat the oil in another skillet over medium heat. Add the chickpeas, garlic power & pepper and cook down for a few minutes, stirring frequently. Once the chickpeas start to brown, pour in the pesto & 1/2 of the cream.

Stir until combined and add the spinach. Continue to stir, adding the rest of the cream a little at a time, until the spinach is wilted. Right before serving, add the basil to the chickpeas.

These Creamy Spinach & Pesto Chickpeas are served with lemon parmesan rice. A delicious vegan dinner that takes less than an hour | ThisSavoryVegan.com

TIP: I used pre-made vegan pesto from Trader Joe’s. If you need a homemade pesto recipe, you can get one here or here.

Step Three: Serve

To serve, add rice to each plate and top with the chickpeas – be sure to spoon over that creamy pesto sauce!

These Creamy Spinach & Pesto Chickpeas are served with lemon parmesan rice. A delicious vegan dinner that takes less than an hour | ThisSavoryVegan.com

I like to top the plates with some extra fresh basil and some grated vegan parmesan. The chickpeas are creamy and bursting with flavor. The rice is also creamy, but has plenty of freshness from the lemon juice.

This is a stand out meal that comes together quickly and makes for great leftovers!

These Creamy Spinach & Pesto Chickpeas are served with lemon parmesan rice. A delicious vegan dinner that takes less than an hour | ThisSavoryVegan.com

TIP: To lighten this up, you could swap the non-dairy cream with non-dairy milk OR you could sub half of the non-dairy cream with broth.

Creamy Spinach & Pesto Chickpeas

Servings: 5
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
These Creamy Spinach & Pesto Chickpeas are served with lemon parmesan rice. A delicious vegan dinner that takes less than an hour!
5 from 5 ratings

Ingredients

FOR THE LEMON PARMESAN RICE

FOR THE SPINACH & PESTO CHICKPEAS

  • 1 tablespoon olive oil
  • 2 15-ounce cans chickpeas drained & rinsed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 cup vegan pesto see notes
  • 1 cup non-dairy cream separated
  • 2 cups spinach chopped
  • 10 large basil leaves chopped, plus more for serving
  • salt to taste
  • grated vegan parmesan optional, for serving

Equipment

  • 2 skillets

Instructions
 

  • Heat the oil in a skillet over medium heat. Add the shallot & garlic and cook down for a minute. Add the rice & pepper and toast for 2-3 minutes, stirring frequently. Pour in the broth and stir. Bring to a boil, cover, lower the heat and simmer for 20 minutes. Remove the lid, add the lemon juice & parmesan and stir until the cheese is melted. Taste and add salt if needed.
  • While the rice is simmering, heat the oil in another skillet over medium heat. Add the chickpeas, garlic power & pepper and cook down for a few minutes, stirring frequently. Once the chickpeas start to brown, pour in the pesto & 1/2 of the cream. Stir until combined and add the spinach. Continue to stir, adding the rest of the cream a little at a time, until the spinach is wilted. Simmer until the rice is done.
  • Right before serving, add the basil to the chickpeas, taste and add salt to taste.
  • To serve, add rice to each plate and top with the chickpeas. Sprinkle with grated parmesan, top with more fresh basil and enjoy!

Video

Notes

  • I used pre-made vegan pesto from Trader Joe’s. If you need a homemade pesto recipe, you can get one here or here.
  • For a lighter version, you could swap the non-dairy cream with non-dairy milk. OR you could sub half of the non-dairy cream with broth.
Calories: 556kcal, Carbohydrates: 67g, Protein: 18g, Fat: 25g
Cuisine: American
Course: Main Course
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