Pesto Chickpea Spinach Salad (Printable)

Protein-packed salad with chickpeas, spinach, tomatoes, and a fresh basil 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 to 3 tablespoons water, as needed

# Directions:

01 - Combine basil, Parmesan, pine nuts, garlic, and lemon juice in a food processor. Pulse until finely chopped. While running, 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 thoroughly.
03 - Pour pesto dressing over the salad mixture and toss gently to coat all components evenly.
04 - Sprinkle toasted pine nuts and crumbled feta cheese on top if desired.
05 - Serve immediately or refrigerate up to 2 hours to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can go from craving lunch to eating it before your coffee gets cold.
  • The homemade pesto tastes nothing like bottled, and your guests will ask for the recipe (happened to me every single time).
  • It's filling enough for dinner but light enough that you don't feel weighed down afterward.
02 -
  • Don't make the pesto more than an hour before you eat it, because the basil can oxidize and turn brown, which makes it look less appetizing even if it still tastes fine.
  • If your pesto looks too thick, water is your friend, not more oil, since oil will just make it heavy and greasy instead of silky.
03 -
  • Chop everything into similar sizes so the salad feels intentional rather than like you just threw things together (even though you did, and that's fine).
  • If you're making this ahead, dress it right before serving because the spinach will eventually wilt and the tomatoes will get soggy, and nobody wants a sad salad.
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