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Polenta Crostini with Chickpea Pesto
FORKS OVER KNIVES10Ingredients
40Minutes
60Calories
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Ingredients
US|METRIC
20 SERVINGS
- 36 oz. polenta (pre-cooked, tube-style)
- 1 small tomato (cut into ¼-inch dice, 1 cup)
- 1 wedge onion (cut into ¼-inch dice, ¼ cup)
- 1 Tbsp. chopped fresh basil
- 15 oz. chickpeas (3/4 cup)
- 1 cup fresh basil (packed)
- 1 clove garlic
- 1 tsp. white wine vinegar
- sea salt
- freshly ground black pepper
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NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories60Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium260mg11% |
| Potassium200mg6% |
| Protein2g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber1g4% |
| Sugars<1g |
| Vitamin A6% |
| Vitamin C10% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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