Oh My Veggies · by Joanne★ 5.0 (1)
Mediterranean Pesto Chickpea Salad
NUTRITION · PER SERVING10M COOK
CAL 21%·PRO 22%
CARBS 39G37% OF CAL
17G FIBER14G OTHER8G TOTAL SUGAR
FAT 23G49% OF CAL
2G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright Mediterranean salad of chickpeas, olives, artichokes, and peppers tossed with pesto. Versatile enough to eat alone, in a wrap, or on lettuce.
mainmediterraneansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can black olives, drained and coarsely chopped
- 1 15-ounce can artichoke hearts, drained and coarsely chopped
- 2 roasted red bell peppers (seeded and coarsely chopped)
- 1/3-1/2 cup pesto
- Salt and black pepper (to taste)
At a glance
PER SERVING · TIME 10M
CAL 21%·PRO 22%
CARBS 39G37% OF CAL
17G FIBER14G OTHER8G TOTAL SUGAR
FAT 23G49% OF CAL
2G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1989mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 375mg
- Calcium
- 149mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1989MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.