Naturally Ella · by Erin Alderson
Chickpea Tomato Bread Salad with Arugula Pesto
NUTRITION · PER SERVING—
CAL 23%·PRO 18%
CARBS 32G28% OF CAL
6G FIBER0G ADDED0G INTRINSIC21G OTHER5G TOTAL SUGAR
FAT 33G66% OF CAL
5G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bread salad with chickpeas, tomatoes, and arugula pesto made with walnuts. Fresh and vegetarian, combining hearty grains with greens.
mainsaladbeans⚙️ food processor🍳 skillet🌀 blender🔥 ovendairy freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 ½ cups torn/cut bread pieces
- 2 heirloom tomatoes
- Pesto
- ¾ cup arugula
- ¼ cup fresh basil
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons toasted walnuts
- Pinch of salt and pepper
- 1 cup cooked chickpeas (drained and rinsed if using canned)
- 2 teaspoons olive oil
- 1 clove garlic (minced)
- Pinch of salt
At a glance
PER SERVING
CAL 23%·PRO 18%
CARBS 32G28% OF CAL
6G FIBER0G ADDED0G INTRINSIC21G OTHER5G TOTAL SUGAR
FAT 33G66% OF CAL
5G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 560mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 305mg
- Calcium
- 89mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 560MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.