Chickpea Pesto Salad
- Time: 5-10 minutes
- Servings: 1
- Serving Size: 6.0 ounces
- Stage: Post-recovery
INGREDIENTS:
- Chickpeas, cooked - 2/3 cup (109 grams)
- Spinach, fresh - 1 small handful (20 grams)
- Sundried tomatoes, drained - 10 grams
- Quinoa, cooked - 2 tbsp (23 grams)
- Pesto - 1 tbsp (16 grams)(preferably cheese-free)
INSTRUCTIONS:
- Drain and rinse the chickpeas.
- Chop the spinach and sundried tomatoes (make sure to drain the excess oil).
- Mix everything in a bowl. Serve and enjoy!
*Note: Stays fresh in the refrigerator for 1 day.
NUTRITION FACTS per serving:
- Calories 290
- Protein 12 grams
- Carbs 39 grams
- Fat 10 grams
- Fiber 10 grams
- Sugar 7 grams
- Iron 22% DV
- Calcium 11% DV
- Sodium 9% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Sundried tomatoes add so much flavor to dishes for their small size. However, it is always important to drain all the excess oil to avoid adding extra calories. You can even squeeze them gently with your hand to remove as much oil as possible. Note that this recipe packs half of the recommended daily fiber intake.
Tags: soy-free, gluten-free, vegan, vegetarian, plant-based, high-fiber, gastric sleeve, vsg, bariatric, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.