This Vegan Pesto Chickpea Bowl is the perfect easy, nutritious plant-based dinner! The chickpeas are spicy, savory, and totally addicting!
Preheat your oven to 425 degrees.
Rinse and drain your can of chickpeas, then dry them until they're completely dry. Discard any loose skins.
Toss the chickpeas with the oil and spices, then bake them in the oven for about 25-30 minutes. When done, remove from the oven and let cool slightly.
While the chickpeas are cooking, boil 8 oz of your favorite pasta in salted water until al dente. When done, drain the water, and mix in about 1/3 cup of pesto (but feel free to add more or less as you like).
Set up your bowls - add on a layer of spinach or kale, then top with the pesto pasta and chickpeas. Add on some sprouts and pumpkin seeds, if you'd like.