Go Back
–+ servings
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.
Print Recipe Pin Recipe
Total Time 30 minutes
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
 

  1. Mix all the ingredients required for the salad in a bowl.
  2. Blend all the ingredients required to make pesto with water to make a smooth paste.
  3. 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/ 

Tried this recipe?

Let us know how it was!