Pesto Chickpea Spinach Salad (Printable Version)

A colorful mix of chickpeas, spinach, tomatoes, and basil dressing perfect for a light, nutritious dish.

# What You’ll Need:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 4 cups fresh baby spinach, washed and dried
03 - 1 cup cherry tomatoes, halved
04 - ½ small red onion, thinly sliced
05 - ½ cup cucumber, diced
06 - ¼ cup toasted pine nuts (optional)
07 - ¼ cup crumbled feta cheese (optional)

→ Pesto Dressing

08 - 1 cup fresh basil leaves, packed
09 - ¼ cup grated Parmesan cheese
10 - ¼ cup extra-virgin olive oil
11 - 2 tablespoons toasted pine nuts
12 - 1 clove garlic
13 - 1 tablespoon lemon juice
14 - Salt and freshly ground black pepper, to taste
15 - 2 to 3 tablespoons water, as needed for consistency

# Step-by-Step Guide:

01 - In a food processor, combine basil, Parmesan cheese, pine nuts, garlic, and lemon juice. Pulse until finely chopped. With the motor running, slowly drizzle in olive oil and water until smooth and pourable. Season with salt and pepper.
02 - In a large bowl, combine chickpeas, spinach, cherry tomatoes, red onion, and cucumber.
03 - Pour the prepared pesto dressing over the salad and toss gently until all ingredients are evenly coated.
04 - Sprinkle toasted pine nuts and crumbled feta cheese on top, if using.
05 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

# Additional Tips::

01 -
  • Ready in 15 minutes with zero cooking, so it fits into any day without fuss.
  • The pesto is bright enough to make you feel like you're eating something special, even on a regular Tuesday lunch.
  • Chickpeas make it substantial enough that vegetarians actually feel satisfied, not like they're eating a side dish.
02 -
  • The pesto will oxidize and turn dark if you make it more than a few hours ahead, so blend it just before you assemble the salad unless you keep it under a layer of olive oil.
  • Don't use a blender for the pesto if you can help it; a food processor gives you control, while a blender churns it into a paste.
03 -
  • If your pesto seizes up and breaks, whisk in a teaspoon of water at a time until it comes back together; this happens because you added the oil too fast, but it's fixable.
  • Toast your pine nuts in a dry skillet over medium heat for exactly 2 minutes, shaking the pan constantly, so you get flavor without burning.
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