Pesto Chickpea Spinach Salad (Printable Version)

Fresh chickpeas, spinach, and cherry tomatoes tossed in a flavorful pesto dressing.

# 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 - 2–3 tablespoons water, as needed for desired consistency

# Steps:

01 - Combine basil, Parmesan, pine nuts, garlic, and lemon juice in a food processor and pulse until finely chopped. With the machine running, slowly add olive oil and water until smooth and pourable. Season with salt and pepper to taste.
02 - In a large bowl, mix chickpeas, spinach, cherry tomatoes, red onion, and cucumber.
03 - Drizzle the prepared pesto over the salad and toss gently to coat evenly.
04 - Top with toasted pine nuts and crumbled feta cheese if desired. Serve immediately or chill up to 2 hours to enhance flavors.

# Expert Insights:

01 -
  • It comes together in the time it takes to listen to three songs, no stove required.
  • The creamy chickpeas soak up the pesto like little flavor sponges, making every bite satisfying.
  • You can double the pesto and keep it in a jar for pasta, sandwiches, or scrambled eggs all week.
02 -
  • Don't add the pesto until you're ready to eat or the spinach will wilt into sad green ribbons.
  • If your pesto looks thick and pasty, add water one tablespoon at a time until it drizzles like honey.
  • Taste the chickpeas before you toss them, if they're bland, toss them with a pinch of salt first.
03 -
  • Freeze leftover pesto in ice cube trays, then pop them into soups or pasta for instant flavor.
  • If you don't have pine nuts, try walnuts or sunflower seeds, they're cheaper and just as good.
  • Let the salad sit for ten minutes after tossing so the chickpeas absorb the pesto and taste richer.
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