Pesto Chickpea Spinach Salad (Print)

A fresh blend of chickpeas, spinach, tomatoes, and pesto for a light, flavorful dish.

# What You 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 desired consistency

# Directions:

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 smooth and pourable. Season with salt and pepper.
02 - In a large bowl, combine chickpeas, spinach, cherry tomatoes, red onion, and cucumber.
03 - Drizzle pesto dressing over salad and toss gently to coat evenly.
04 - Top with toasted pine nuts and crumbled feta cheese, if using.
05 - Serve immediately, or refrigerate up to 2 hours to allow flavors to meld.

# Helpful Hints:

01 -
  • Comes together in 15 minutes flat, no cooking required—perfect when you need lunch but don't want to think too hard.
  • The chickpeas and pesto make it substantial enough to be a real meal, not just rabbit food.
  • Fresh basil transforms simple ingredients into something that tastes like you actually tried.
02 -
  • Don't make the pesto too far ahead—basil darkens and loses its bright color and flavor within a few hours, so blend it the same day you eat the salad.
  • If your pesto seems too thick, water is your friend; it loosens things up better than adding more oil, which can make it greasy.
03 -
  • Toast your pine nuts in a dry pan over medium heat for just 2 minutes, shaking constantly, so they wake up with a nutty aroma and taste.
  • If you don't have a food processor, a mortar and pestle makes equally good pesto and feels meditative while you're doing it.
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