Save I threw this salad together on a Tuesday when my fridge was half-empty and I was too tired to think. I had a jar of chickpeas, some wilting spinach that needed rescuing, and basil from the windowsill that was threatening to take over. What started as desperation became something I now crave weekly. The pesto clings to every chickpea like it was meant to be there, and the whole thing tastes bright and filling without feeling heavy.
I made this for a friend who swore she hated chickpeas, and she finished her bowl before I sat down with mine. She kept saying it was the pesto that changed everything, the way it turned something plain into something she actually wanted more of. We ended up eating it on her tiny balcony with our feet up, talking until the sun dropped behind the buildings.
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 into mush, make sure it is completely dry or the pesto will slide right off.
- Cherry tomatoes: Halve them so they release a little juice and sweetness into every bite, the pop of acidity cuts through the richness of the pesto.
- Red onion: Slice it as thin as you can manage, the sharpness mellows when it sits in the dressing for a few minutes.
- Cucumber: Adds crunch and a coolness that balances the garlic, I like to dice it small so it hides in every forkful.
- Pine nuts: Toasting them until golden brings out a buttery flavor that makes the whole salad feel a little fancy.
- Feta cheese: Crumbled on top, it adds creamy little bursts of salt, skip it if you want to keep things vegan.
- Fresh basil: The star of the pesto, use the greenest leaves you can find and pack them tight into the measuring cup.
- Parmesan cheese: Grate it fresh if possible, the pre-shredded stuff does not melt into the pesto the same way.
- Extra-virgin olive oil: This is where you taste the quality, use something you would dip bread into.
- Garlic: One clove is enough to give the pesto a kick without overpowering the basil.
- Lemon juice: Brightens everything and keeps the basil from turning brown too quickly.
Instructions
- Make the pesto:
- Toss the basil, Parmesan, pine nuts, garlic, and lemon juice into a food processor and pulse until it looks like wet sand. Drizzle in the olive oil slowly while the blade is running, then add water a tablespoon at a time until it is smooth and pourable, season with salt and pepper and taste it on your finger to make sure it is bright enough.
- Build the salad:
- Combine the chickpeas, spinach, tomatoes, red onion, and cucumber in a large bowl. Pour the pesto over everything and toss gently with your hands or two spoons until every leaf and chickpea is coated.
- Finish and serve:
- Scatter the toasted pine nuts and crumbled feta on top. Serve it right away while the spinach is still crisp, or let it sit in the fridge for an hour or two if you want the flavors to deepen.
Save This salad became my go-to when I needed to bring something to a picnic and did not want to stress. I packed it in a jar with the dressing on the bottom and the toppings separate, and when I shook it all together at the park, people asked for the recipe before they even finished their first bite.
Storing and Making Ahead
The pesto dressing keeps in the fridge for up to a week in a sealed jar, just pour a thin layer of olive oil on top to keep it green. I make a double batch and use it on everything from roasted vegetables to scrambled eggs. The assembled salad holds up for about two hours in the fridge before the spinach starts to wilt, so if you are meal prepping, store the greens and dressing separately and toss them right before eating.
Swaps and Variations
I have made this with arugula instead of spinach when I wanted something peppery, and with white beans instead of chickpeas when that is what I had open. You can throw in grilled chicken or roasted sweet potatoes if you want it heartier, or swap the pine nuts for sunflower seeds if you are avoiding tree nuts. One time I added roasted red peppers from a jar and it turned into a whole different salad, still good, just louder.
Serving Suggestions
This works as a main dish for lunch or a side next to grilled fish or chicken. I have served it on a platter at summer dinners and watched it disappear first, and I have eaten it straight from the bowl standing at the counter after a long day. It is one of those recipes that fits whatever mood you are in.
- Serve it with warm pita bread or focaccia to soak up any extra pesto at the bottom of the bowl.
- Pair it with a crisp white wine or sparkling water with lemon if you want to make it feel like an occasion.
- Double the recipe if you are feeding more than two people, it goes faster than you think.
Save This salad taught me that simple food does not have to be boring, and that sometimes the best meals come from using what you already have. I hope it becomes one of those recipes you come back to when you need something easy, satisfying, and just a little bit special.
Recipe Questions & Answers
- → How do I make the pesto dressing creamy?
Blend fresh basil, Parmesan, pine nuts, garlic, lemon juice, and slowly drizzle in olive oil and water until smooth and pourable.
- → Can I substitute any ingredients for dietary needs?
Yes, replace Parmesan and feta with plant-based cheese for a vegan option, or sunflower seeds for pine nuts if allergic.
- → What variations can enhance this salad?
Try adding grilled chicken or roasted vegetables for heartier flavors, or swap spinach with arugula for a peppery twist.
- → How long can the salad be stored?
It can be refrigerated for up to 2 hours to allow flavors to meld but is best served fresh.
- → Is this salad suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making it suitable for gluten-sensitive individuals.