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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (157g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons pesto sauce |
||
| Calories 186 | ||
| Calories from Fat 42 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 359mg | 14% | |
| Potassium 254mg | 7% | |
| Total Carbohydrate 30.5g | 10% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 1.4g | ||
| Protein 6.2g | 12% | |
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Chickpea, Pesto & Red Onion Salad
SERVES 4 -6
Ingredients
- 2 cups canned chickpeas
- 3 tablespoons ready made pesto sauce
- 1 tablespoon olive oil
- 1-2 tablespoon lemon juice
- 3/4 cup chopped red onion
Directions
1
Drain and wash chick peas.2
In a bowl, whisk pesto, olive oil, and lemon juice together.3
Add chick peas and red onions and toss together.4
Best served at room temperature.
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Browse similar recipes by category
- Course > Appetizers
- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Course > Salads
- Course > Condiments, etc. > Sauces
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Beans > Chickpeas/Garbanzos
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment
- Preparation > Technique > No Cook
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > To Go... > Picnic
- Dietary > Diabetic
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: drbecca26
On Jan 25, 2009
I thought this was pretty tasty...I FINELY diced the red onion and only used about a quarter cup for the whole recipe, which worked well because, to me, red onion tends to get a "bite" to it after it's sat for a while so I didn't want that to happen...as I did it, this worked just fine. We enjoy chickpeas in this house, so thanks for posting a new recipe for us!
From: L DJ
On Sep 27, 2002
I served this as an appetizer salad, added sliced black olives for a bit more color contrast. Very good and impressive.
From: Michael Keizer
On May 27, 2003
Very nice salad! The lemon juice adds a nice tang. I agree with Missy Wombat that the pesto quality is VERY important.
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