Go Back

Chickpea and Pecan Pesto Calzones

Course Main Course
Keyword #plant based meals, #wholegrain
Servings 4
Author Robin Asbell



  • 1 cup water
  • 1 teaspoon yeast
  • 2 tablespoon extra virgin olive oil
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt


  • 1/2 cup fresh parsley packed
  • 2 tablespoons fresh thyme or other herb
  • 1/4 cup pecan pieces
  • 1 clove garlic chopped
  • 1/2 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 1 15 ounce can chickpeas drained and rinsed
  • 1 large tomato chopped


  • Mix water and yeast, when dissolved, stir in olive oil, then add flours and salt. Sitr just until mixed, it will be sticky and lumpy. Place in a lightly oiled container with a lid, let rest for 2 hours at room temp. When it starts to rise, fold in half three times. Put in refrigerator for 6-24 hours.
  • Turn out on a floured counter and divide in 4 pieces. Roll into balls, let come to room temperature. Use plenty of flour to handle and shape.


  • Preheat the oven to 400 F. Place parchment or oil a sheet pan/tray.
    In a food processor, combine the parsley, oregano or thyme, pecans, garlic and salt and grind to a paste, scraping down until it is smooth. Add the olive oil and process. Scrape out into a medium bowl. Add the drained beans and stir vigorously to break some of the beans, then add tomatoes and toss to mix.
  • On a floured counter, roll each out to a six inch long oval. Scoop about 1/2 cup of filling into the center of the dough, then dampen the bottom half of the dough's edge and fold the top over the filling. Press to seal, then crimp with a fork. Transfer to the prepared pan. Let the calzones rise for about 20 minutes, until they look puffy.
  • Bake for 20 minutes, until golden brown. Serve warm.