Creamy High Protein Pesto Chickpea Skillet

Close up of green pesto chickpeas in a pan with a serving spoon.

4.82 from 11 ratings

Creamy High Protein Pesto Chickpea Skillet

This creamy pesto chickpea recipe is ready in 15 minutes and packed with protein thanks to cottage cheese. A quick vegetarian dinner with hidden veggies and big flavor!

Prep Time5

Cook Time10

Total Time15

Course: Main Dishes

Cuisine: Italian, Mediterranean

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Salt, Vegetarian

Keyword: pesto chickpeas

Servings: servings

Author: Sarah Bond

Ingredients

1 24-oz tub low-fat cottage cheese
1 6.5-oz jar pesto
2 to 3 handfuls fresh spinach
2 15-oz cans chickpeas drained
To serve: freshly grated parmesan

Instructions

Blend: Add 1 24-oz tub low-fat cottage cheese, 1 6.5-oz jar pesto, and 2 to 3 handfuls fresh spinach to a blender. Blend on high-speed until smooth, about 1 to 2 minutes.
Heat: Pour mixture into a pot or high-sided saute pan. Stir in 2 15-oz cans chickpeas (drained) and gently warm over low heat for about 10 minutes, stirring often.
Serve: Top with grated parmesan and serve warm with good crusty bread, over rice or pasta, or with veggies!

Video

Notes

Storage: You can keep leftovers in the fridge for up to 5 days in an airtight container. Reheat on the stovetop or in the microwave.

Blending the cottage cheese: This can take longer than you think! As you keep blending, the heat from the blender will help soften the curds to completely blend them out.

Nutrition