Luke Coutinho (Richa Doshi (Nutritionist and Lifestyle Coach))

Spinach Pesto Chickpea Salad: Taste the Summer

Welcome the summer with a fresh and nourishing bowl of goodness. Loaded with protein, fiber, and the power-packed health benefits of homemade pesto, our Spinach Pesto Chickpea Salad will add vibrant colors and flavors to your palate.Whether you are hosting a lunch or a dinner soirée, add this to the menu and leave your guests wanting more.

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Total Time 30

Servings: 2

Calories: 150.1

Ingredients Method Nutrition Notes

Ingredients

For the salad:

1 cup chickpeas, soaked and cooked
2 tbsp tomatoes, chopped
2 tbsp onions, chopped
2 tbsp cucumber, chopped
1 tbsp coriander, chopped

For Spinach Pesto

½ cup spinach, steamed
2 tbsp fresh basil
2 to 3 garlic cloves, peeled
1- inch ginger
5 cashews, soaked
2 tsp olive oil
Salt and pepper to taste

Method

Mix all the ingredients required for the salad in a bowl.
Blend all the ingredients required to make pesto with water to make a smooth paste.
Add pesto to the salad. Chill and serve with beetroot lavash.

Nutrition

Calories: 150.1kcalCarbohydrates: 15gProtein: 7.5gFat: 6g

Notes

Chickpeas are rich in Vitamin A, C, and E. These are also loaded with choline, potassium, protein, and fiber.
You can alternate chickpeas with any other steamed sprouts or soaked and cooked beans, as per the availability.
This homemade pesto is packed with phytonutrients, antioxidants, and magnesium.
Omit the nuts if you are allergic to them.

You can find the Beetroot Lavash recipe on this page -

https://www.lukecoutinho.com/blog/condition-management-en/pregnancy/tips-for-dealing-with-morning-sickness-during-pregnancy/