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Vegetarian Naan Pesto Pizzas with Roasted Chickpeas

  • Author: Allison
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


Quick and easy vegetarian naan pizzas with pesto and roasted chickpeas. 



Roasted Chickpeas

  • 1 1/2 cups cooked chickpeas (or 1 14 oz can) 
  • 1 tbsp extra virgin olive oil 
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp fine sea salt 
  • Freshly ground black pepper, to taste

Parsley Sunflower Seed Pesto

  • 2 firmly packed cups parsley
  • 1/3 cup nutritional yeast 
  • 1/4 cup raw sunflower seeds
  • 1/3 cup freshly squeezed lemon juice (from about 1 1/2 lemons) 
  • 2 medium garlic cloves, minced
  • 3/4 tsp fine sea salt
  • Freshly ground black pepper
  • 1/3 cup extra virgin olive oil 


  • 4 naan breads or pitas
  • 1 red bell pepper, sliced
  • 1/2 a medium red onion, thinly sliced
  • 1/2 cup pitted Kalamata olives, halved
  • 1/2 cup crumbled goat or sheep feta cheese


  1. Preheat the oven to 375 degrees F. Place the chickpeas in a bowl and drizzle with the olive oil. Sprinkle with the spices and salt; toss to coat. Transfer to a baking sheet and roast the chickpeas for 25-30 minutes. Remove from the oven and set aside. Increase the oven temperature to 400 degrees F. 
  2. Make the pesto: Place all of the pesto ingredients except the olive oil in a food processor fitted with the S blade. Turn on the motor and add the olive oil in a steady stream through the upper tube. Process until smooth and transfer to a container. 
  3. Assemble the pizzas: Place the naan on baking sheets- you’ll probably need two baking sheets for 4 naan. Spread 3 tbsp of the pesto on each, followed by the red pepper, red onion, olives, and feta. Bake for 10-12 minutes, or until the cheese has melted and is slightly browned. Garnish the cooked pizzas with roasted chickpeas. 
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Supper, Lunch, Pizza
  • Method: Bake
  • Cuisine: Italian

Keywords: naan pesto pizzas, vegetarian pesto pizza