Mushrooms, Chickpeas & Kale with Pesto
Cook time
Total time
Serves: 3
  • 1 package sliced baby bella mushrooms
  • 1 sweet onion, sliced
  • 1 tsp sea salt
  • 1 can chickpeas, rinsed and drained
  • 1 head of dinosaur kale (lacinato), washed then chopped or sliced down to the start of the stem
  • 2 TBS olive oil
  • ¼ C fresh basil pesto
  • parmesan cheese for garnish
  1. In a pan heated to medium-high, add in the olive oil, mushrooms and onion. Add the salt and cook 10-12 minutes, stirring occasionally, until the onions and mushrooms have started to brown.
  2. Add the chickpeas, letting them cook for about 5 minutes, stirring once halfway through, until the chickpeas have browned slightly as well.
  3. Add in the kale and pesto and stir to combine all ingredients.
  4. Garnish with parmesan cheese and add more salt or pesto if desired for taste.
Recipe by Creatively Delish at