Roasted Garlic Chickpea Amore with Grilled Summer Veggies & Lemon Parsley Pesto

Serving Size:  3-4


9 oz. Roasted Garlic Chickpea Amore
1 cup packed fresh Italian parsley leaves
2 tbsp. chopped walnuts, toasted
2 cloves garlic, minced
1⁄2 tsp. lemon peel, finely shredded 1 tbsp. lemon juice
Salt & pepper, to taste
7 tbsp. extra-virgin olive oil
4-8 bamboo skewers
1 medium zucchini, cut into 1-inch slices
1 medium yellow squash, cut into 1-inch slices
4 oz. fresh button mushrooms
1 medium red onion, cut into chunks
1 medium red bell pepper, cut into chunks
1-1⁄2 tsp. dried basil
3⁄4 tsp. dried oregano


  1. In a food processor, combine parsley and walnuts. Cover and process until finely chopped. Add garlic, lemon peel, lemon juice, and salt & pepper. Process until well combined. Add 3 tbsp. olive oil. Cover and process until well combined and nearly smooth. Transfer to a bowl and set aside.
  2. Soak skewers in water for 10-20 minutes. Preheat the grill to medium heat and lightly oil the grates. Alternately, thread zucchini, squash, mushrooms, onions, and bell peppers onto the skewers.
  3. Whisk 4 tbsp. olive oil, basil, oregano, salt & pepper in a bowl. Brush mixture over vegetables.
  4. Cook vegetable skewers on grill, turning occasionally and basting with herb mixture, until tender, about 10-15 minutes. Remove from heat.
  5. Meanwhile, cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain.
  6. Combine pasta, pesto and grilled veggies. Toss to combine. Serve and enjoy!