Pesto Chickpea Spinach Salad (Printable)

Creamy chickpeas, fresh spinach, tomatoes, and basil combine in a vibrant, protein-packed salad.

# 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 desired consistency

# How To Make It:

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

# Expert Advice:

01 -
  • It comes together in the time it takes to answer three work emails, no stove required.
  • The pesto dressing is so good youll want to eat it with a spoon before it even hits the greens.
  • Chickpeas make it filling enough to call dinner without feeling heavy or boring.
  • Every bite tastes fresh and bright, like something youd pay too much for at a cafe.
02 -
  • Toast the pine nuts in a dry skillet over medium heat, shaking the pan constantly, or they'll burn in seconds and taste bitter.
  • If your pesto turns brown after blending, you didn't add the lemon juice soon enough, it keeps the basil bright green.
  • Don't overdress the salad, you can always add more pesto but you can't take it back once it's drowning.
03 -
  • Blanch the basil leaves for five seconds in boiling water, then shock them in ice water before blending, this keeps the pesto shockingly green for days.
  • Use a microplane to grate the garlic instead of chopping it, it distributes more evenly and you won't get any harsh bites.
  • Rinse the red onion slices in cold water for 30 seconds to take the edge off the sharpness without losing the flavor.
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