Budget Bytes · by Beth Moncel★ 4.8 (32)
Pesto Chickpea Salad
NUTRITION · PER SERVING10M COOK
CAL 17%·PRO 23%
CARBS 31G36% OF CAL
10G FIBER15G OTHER7G TOTAL SUGAR
FAT 20G53% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, tangy salad of chickpeas with basil pesto mayo, red onion, and lemon. Quick to assemble and versatile: eat plain, on crackers, in sandwiches, or over greens.
mainmediterraneansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup mayonnaise ($0.40)
- 1/4 cup basil pesto ($1.30)
- 1 Tbsp lemon juice ($0.06)
- 1/8 tsp freshly cracked pepper ($0.01)
- 2 15oz. cans chickpeas ($1.10)
- 1/4 cup red onion ($0.10)
- 1/4 cup fresh parsley ($0.17)
At a glance
PER SERVING · TIME 10M
CAL 17%·PRO 23%
CARBS 31G36% OF CAL
10G FIBER15G OTHER7G TOTAL SUGAR
FAT 20G53% OF CAL
3G SAT17G 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
- 841mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 384mg
- Calcium
- 109mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 841MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.