Pesto Chickpea Spinach Salad (Printable)

Creamy chickpeas, spinach, tomatoes, and pesto combine for a fresh, protein-rich salad perfect any time.

# 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 consistency

# How-To Steps:

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

# Expert Hints:

01 -
  • It comes together in the time it takes to answer three emails, no stove required.
  • The pesto dressing doubles as a dip, a pasta sauce, or something to eat straight off a spoon when no one is watching.
  • Chickpeas give you that satisfying fullness without the afternoon slump.
  • You can toss in whatever vegetables are hanging out in your crisper drawer and it still works.
02 -
  • Dry your spinach completely after washing or the pesto will turn watery and pool at the bottom of the bowl.
  • Toast the pine nuts in a dry skillet over medium heat and do not walk away, they go from golden to burnt in about ten seconds.
  • If your pesto looks too thick, add water instead of more oil or it will taste greasy.
03 -
  • Rinse your chickpeas under cold water and pat them dry so they are not slippery and the dressing sticks better.
  • If you do not have a food processor, mash the pesto ingredients with a mortar and pestle for a chunkier, more rustic texture.
  • Taste the salad after tossing and add a pinch of salt or a squeeze of lemon if it needs more brightness.
Go Back