Broccoli Bites with Parsley Pistachio Pesto
Baked broccoli and chickpea bites served over a creamy parsley–pistachio pesto with asparagus.
- Prep
- 15 min
- Steam broccoli
- 5 min
- Bake
- 25–30 min*
- Serves
- 1
Ingredients
- 1 cup broccoli florets + stalk (~100 g), steamed
- ½ cup cooked chickpeas (~85 g)
- 2½ tbsp quinoa flour (~20 g)
- ½ tsp garlic powder
- Pinch cumin
- Salt and black pepper, to taste
- Olive oil spray
- 3 tbsp parsley–pistachio pesto
- 3 tbsp silken tofu (~45 g)
- 1½ tbsp hemp seeds (~15 g)
- Extra squeeze of lemon
- 5–6 stems asparagus, steamed or blanched
Nutrition
Per serving (1/1 of batch), estimated
- Calories
- 455 kcal
- Protein
- 25.7 g
- Carbohydrates
- 53.7 g
- Fat
- 18.7 g
- Fibre
- 14.6 g
Method
- 1
In a blender or food processor, combine steamed broccoli, chickpeas, quinoa flour, garlic powder, cumin, salt, and pepper to form a sticky dough.
- 2
Shape into 7 small bites and place on a lined tray. Lightly spray with olive oil and bake at 200°C for 25–30 minutes, flipping halfway, until lightly crisp on the outside.
- 3
Blend parsley–pistachio pesto with silken tofu, hemp seeds, and a squeeze of lemon until smooth and creamy.
- 4
Spread the pesto on a plate, place the warm broccoli bites over it, and serve with asparagus on the side.
Serve these with a protein-rich dip or tofu-based side if they are becoming a meal rather than a snack. The pesto can also be thinned with lemon and water to make a lighter dressing.
Notes
Serve with — Add quinoa or millet if you want to turn this into a fuller meal. Or keep as is for a high-protein, fibre-rich snack/meal. Nutrition basis: Includes all pesto sauce and asparagus; 1 g oil spray; quinoa flour approximated by ground dry quinoa. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.
* Chickpeas already cooked.