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Ingredients
- Pesto Salad with Feta and Chickpeas
- 1 c. quinoa
- 2 T. olive oil
- 2 T. Gourmet Garden Basil Paste
- 1-2 T. sherry vinegar (Adjust acidity as needed.)
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1/4 c. crumbled feta
- 1 pint cherry or grape tomatoes, halved
- 1/4 c. toasted pine nuts
- salt and pepper to taste
View Full Recipe at Eliots Eats
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 953g | |
| Calories 1676 | |
| Calories from Fat 438 | 26% |
| Total Fat 50.7g | 63% |
| Saturated Fat 9.97g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 1774mg | 74% |
| Potassium 2476mg | 71% |
| Total Carbs 256.42g | 68% |
| Dietary Fiber 38.0g | 127% |
| Sugars 35.02g | 23% |
| Protein 57.86g | 93% |
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