Healthy Flavorful Kale Chickpea Pesto Matcha Soba (Recipe)

Kale Chickpea Pesto Matcha Soba

A savory and healthy kale chickpea pesto matcha soba dish to delight the senses and empower the body.

Why not make your own matcha soba noodles? The flavor is outstanding, and these noodles are perfect with this delicious kale chickpea pesto!

This dish may take a couple times to get just right, but once you have it, it’s very worth it! It’s a good one for experimenting, too. You’ll learn what veggies you prefer to go in the noodles, and how much pesto to use.

This is also quite a healthy dish. The kale, chickpeas, and asparagus are all wonderful for you, and of course, so is the matcha tea powder.

Studies have shown that matcha powder has 137 times the polyphenols (an antioxidant) as regular green tea. That means you’d have to drink 10–15 cups of regular green tea to equal the health benefits of one serving of matcha! It’s also grown in the shade, which means it gets more chlorophyll—making it a powerful detoxifier for your body.

Furthermore, matcha contains L-theanine, which reduces stress, boosts your metabolism, gives you energy, and focuses your mind. This is exactly why Buddhist monks have used it during meditation for thousands of years. Besides all this, matcha is also a fighter against diabetes, heart disease, and even some types of cancer.

Matcha green tea powder truly is the ultimate helper! Try it in this delicious dish soon!

Kale Chickpea Pesto Matcha Soba Recipe

Kale Chickpea Pesto Matcha Soba Recipe


    (for the kale chickpea pesto)

  • 1 clove garlic
  • 1/2 cup olive oil
  • 1 bunch kale, chopped
  • 1 cup cooked chickpeas
  • 1/2 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • (for the matcha soba noodles)

  • 1 cup buckwheat flour (preferably Japanese)
  • 7 tablespoons all-purpose flour
  • 1 heaping teaspoon of Epic Matcha green tea powder
  • 7 ounces tepid water
  • (for the pasta)

  • 1 bunch of asparagus, washed, trimmed, and gently sautéed
  • 1 cup peas, dropped into boiling water for about 30 seconds

    To make the matcha soba noodles:

  1. Lightly flour a cutting board.
  2. In a large mixing bowl, combine the buckwheat and all-purpose flours, the matcha, and half of the water.
  3. Work quickly to combine these with your fingers. Add the water little by little, until the dough pulls together well but is not too sticky (you can add a little more buckwheat if you add too much water).
  4. Put the dough onto the lightly floured cutting board, and knead until you get a shiny round ball.
  5. Flatten the dough into a circle, and roll gently until it is just over 1/2-inch thick.
  6. Cut the dough into small portions.
  7. Dust the rolled dough with buckwheat flour, and fold the outer quarters of the dough into the center, then fold those two halves on top of each other so that you have four layers of dough.
  8. Cut the noodles approximately 1/2-inch thick, and they will be ready to cook. *Note: If you have more than you need, you can freeze them now, or store them in the fridge for a couple of days.
  9. Prepare a bowl of ice water.
  10. Boil a large pot of water, and add your noodles to it.
  11. After 60–90 seconds, the noodles will be done. (You’ll know when they’re shiny.) Quickly take them out of the boiling water and put them into the iced water.
  12. To make the kale chickpea pesto:

  13. Bring a large pot of water to a rolling boil, and pour in the chopped kale. When the water comes back up to a boil, drain the kale and rinse with very cold water.
  14. Pulse the garlic in a food processor until it’s finely chopped.
  15. Add the kale and chickpeas to the food processor, and pulse until chopped. Add lemon zest and lemon juice, and pulse until chopped.
  16. With the food processor running, very slowly drizzle in the olive oil until everything in the processor is the typical consistency of a pesto.
  17. Season with one teaspoon of salt and pepper to start, and adjust according to your taste.
  18. To make the pasta:

  19. In a large bowl, combine the matcha soba noodles with about half the pesto. Add more pesto as needed.
  20. To make an eye-friendly “nest” of pasta, use a large fork and twirl the pasta onto the fork from the large bowl. Gently slide off the fork into a serving bowl, then add the asparagus and peas.
  21. The rest of the pesto will keep in the fridge, covered, for about a day.

Yield 4 servings


To learn how to make matcha everything, download our recipe book, or visit our Epic Matcha blog!