Pin I threw this salad together on a Wednesday when my fridge looked bare but I had a forgotten can of chickpeas and wilting spinach that needed rescuing. The pesto I made was supposed to be for pasta, but halfway through blending it I realized I had no pasta in the pantry. Instead of panicking, I tossed it with what I had, and honestly, it turned into one of those happy accidents that I now make on purpose. The bright green dressing clinging to every chickpea felt like a small victory. Sometimes the best meals come from working with what's already there.
I brought this to a potluck once, skeptical that a salad would hold up next to lasagnas and casseroles. But people kept coming back for seconds, and one friend asked if I'd teach her how to make pesto from scratch. We stood in her kitchen the next weekend, her toddler dropping pine nuts on the floor while the food processor whirred. Watching her taste that first spoonful of bright, garlicky green and light up made me realize how much joy lives in sharing something simple.
Ingredients
- Chickpeas: The backbone of this salad, they soak up the pesto like little sponges and give you protein that actually keeps you full.
- Baby spinach: Tender and mild, it wilts just slightly under the dressing without turning soggy if you toss gently.
- Cherry tomatoes: Halve them so their juice mingles with the pesto, adding bursts of sweetness in every forkful.
- Red onion: Slice it thin as paper, the sharpness mellows when it sits in the dressing for a few minutes.
- Cucumber: Crisp and cool, it balances the richness of the pesto and adds a refreshing crunch.
- Pine nuts: Toasting them until golden makes them nutty and almost buttery, worth the extra two minutes.
- Feta cheese: Crumbled on top, it brings salty creaminess that plays perfectly with the herby dressing.
- Fresh basil: The soul of the pesto, use leaves that smell like summer even if it's January outside.
- Parmesan cheese: Grated fine, it adds that umami depth that makes pesto taste like magic.
- Olive oil: Use the good stuff, it carries all the flavors and makes the dressing silky.
- Garlic: One clove is enough, any more and it'll overpower the basil's sweetness.
- Lemon juice: Just a tablespoon brightens everything and keeps the basil from turning dull and brown.
Instructions
- Blend the pesto:
- Drop the basil, Parmesan, pine nuts, garlic, and lemon juice into your food processor and pulse until it looks like green confetti. Then, with the motor humming, pour in the olive oil in a slow, steady stream until it all comes together into a thick, glossy paste.
- Loosen the dressing:
- Add water a tablespoon at a time, blending between each addition, until the pesto is thin enough to drizzle but still clings to a spoon. Taste it and add salt and pepper until it sings.
- Build the salad:
- Toss the chickpeas, spinach, tomatoes, red onion, and cucumber into a big bowl, using your hands if you want to feel like a real cook. Pour the pesto over everything and fold it gently so every leaf and chickpea gets coated without bruising the spinach.
- Finish and serve:
- Scatter the toasted pine nuts and crumbled feta on top like confetti. Serve it right away while the spinach is still perky, or let it sit in the fridge for an hour so the flavors can get to know each other.
Pin One evening I made this after a long day and ate it straight from the bowl on my couch, no plate, no pretense. The basil smell filled the room, the chickpeas were cool and satisfying, and for a few quiet minutes, everything felt easy. Food doesn't always need to be fancy or shared to matter, sometimes it just needs to taste good and remind you to slow down.
Making It Your Own
If you want more heft, toss in some grilled chicken thighs or roasted sweet potato cubes. I've also stirred in leftover quinoa when I needed the salad to stretch further, and it worked beautifully. Swap the spinach for peppery arugula if you like a little bite, or use kale massaged with a pinch of salt until it softens.
Storing and Serving
This salad holds up in the fridge for about two hours before the spinach starts to wilt, so if you're meal prepping, keep the dressing separate and toss right before eating. I've packed it in jars with the pesto at the bottom, then layered the chickpeas, cucumbers, tomatoes, and spinach on top so everything stays crisp. When you're ready, just shake it up and dig in.
Swaps and Substitutions
For a vegan version, skip the Parmesan and feta or use cashew-based alternatives that melt into the pesto just as nicely. If pine nuts aren't in your budget or you have a nut allergy, sunflower seeds toasted the same way give you that crunch and richness without the price tag. I've even made the pesto with walnuts when I ran out of pine nuts, and it tasted earthier but still delicious.
- Try adding a handful of chopped sun-dried tomatoes for a sweet, tangy punch.
- A drizzle of balsamic glaze on top just before serving adds a fancy touch with zero effort.
- Toss in some canned white beans alongside the chickpeas for even more plant-based protein.
Pin This salad has become my answer to busy weeks and last-minute lunches, proof that something quick can still feel special. I hope it fills your bowl and your afternoon with a little bit of green, a little bit of ease.
Recipe Q&A
- → Can I make this salad vegan?
Yes, simply omit the Parmesan and feta or replace them with plant-based cheese alternatives for a vegan-friendly version.
- → What can I substitute for pine nuts if I have a nut allergy?
Sunflower seeds are a great nut-free alternative that still add crunch and flavor to the pesto dressing.
- → How do I prepare the pesto dressing?
Combine basil, Parmesan, pine nuts, garlic, and lemon juice in a food processor. Slowly add olive oil and water until smooth. Season with salt and pepper.
- → Can I add protein for a heartier meal?
Yes, grilled chicken or roasted vegetables can be added to increase protein and make the salad more filling.
- → Is it possible to use other greens instead of spinach?
Arugula is a great substitute that offers a peppery twist, enhancing the salad's flavor profile.
- → How long can I refrigerate the salad before serving?
You can refrigerate the salad for up to 2 hours to allow the flavors to meld without compromising freshness.