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Chickpea, Pesto & Red Onion Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)87.8447
Energy (kCal)1876.845
Carbohydrates (g)267.7755
Total fats (g)55.546
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain and wash chick peas. | 2. In a bowl, whisk pesto, olive oil, and lemon juice together. | 3. Add chick peas and red onions and toss together. | 4. Best served at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chickpea 2 cups canned 1512.0 251.8 81.88 24.16
    pesto sauce 3 tablespoons 197.505 4.7675 4.6447 17.766
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    lemon juice 1 -2 tablespoon 0.0 0.0 0.0 0.0
    red onion 3/4 cup chopped 48.0 11.208 1.32 0.12

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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