Pesto Chickpea Spinach Salad (Print)

A fresh mix of chickpeas, spinach, tomatoes, and homemade pesto dressing for a light meal.

# Components:

→ Salad

01 - 1 can (15 fl 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 - 2–3 tablespoons water, as needed for desired consistency

# Method:

01 - In a food processor, blend basil, Parmesan, pine nuts, garlic, and lemon juice until finely chopped. With the motor running, gradually add olive oil and water until smooth and pourable. Season with salt and pepper.
02 - Combine chickpeas, baby spinach, cherry tomatoes, red onion, and cucumber in a large bowl.
03 - Pour the pesto dressing over the mixture and toss gently to coat all ingredients evenly.
04 - Sprinkle toasted pine nuts and crumbled feta cheese on top, if desired.
05 - Serve immediately or chill for up to 2 hours to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in 15 minutes, no cooking required, which means you can make it on your busiest days.
  • The pesto is so fresh and alive that it tastes like summer in a bowl, even when everything else feels ordinary.
  • Chickpeas make it substantial enough to be a real meal, not just a side dish you'll be hungry again after.
  • It keeps in the fridge for a couple hours, so you can prep it ahead and grab it at lunch.
02 -
  • Fresh basil turns dark and bitter if you make pesto and let it sit, so make it right before you eat unless you're planning to serve it cold in the next couple hours.
  • Drizzle the olive oil slowly while the processor is running, or you'll end up with separated, broken pesto that tastes flat and greasy instead of silky.
03 -
  • Toast your own pine nuts in a dry pan for 2 minutes instead of buying pre-toasted ones, and they'll taste richer and fresher.
  • Taste your pesto before you dress the salad, and adjust the lemon juice and salt, because once it's all mixed it's harder to fix the seasoning.
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