Running on Real Food · by Deryn Macey★ 5.0 (3)
Pesto Orzo Salad with Chickpeas
NUTRITION · PER SERVING20M COOK
CAL 22%·PRO 33%
CARBS 55G50% OF CAL
14G FIBER32G OTHER9G TOTAL SUGAR
FAT 19G39% OF CAL
4G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, vibrant pasta salad with homemade vegan pesto, chickpeas, cherry tomatoes, cucumber, and spinach. Light and nourishing enough for lunch or a summer dinner.
mainamericansaladpastabeans🍲 stockpot⚙️ food processor🌀 blenderdairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 cups dried orzo (275g)
- 2 cups cherry or grape tomatoes (halved (305g))
- 1 cup diced cucumber (160g)
- 3 cups arugula-spinach mix (60g)
- ¼ small red onion (thinly sliced (40g))
- 1 19 oz can chickpeas (drained and rinsed)
- 2 tbsp lemon juice
- Salt and pepper
- ⅓ cup raw pumpkin seeds
- 2 cloves of garlic
- 2 tbsp nutritional yeast (14g)
- 1 tbsp light miso (15g)
- 1 tbsp lemon juice
- 2 cups basil (40g or mix of 20 g basil and 15g parsley)
- 1 cup spinach (25g)
- 1/3 cup extra virgin olive oil
- Salt
At a glance
PER SERVING · TIME 20M
CAL 22%·PRO 33%
CARBS 55G50% OF CAL
14G FIBER32G OTHER9G TOTAL SUGAR
FAT 19G39% OF CAL
4G SAT15G 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
- Cook
- 10m
- Sodium
- 763mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 317mg
- Calcium
- 161mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 763MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.