Pesto Chickpea Spinach Salad (Printer-Friendly)

Bright chickpeas and spinach tossed with fresh tomatoes and a creamy basil pesto dressing.

# 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 consistency

# Steps:

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

# Expert Suggestions:

01 -
  • It comes together in 15 minutes flat, which means even on chaotic weeknights you can have something nutritious and beautiful on the table.
  • The homemade pesto tastes nothing like the bottled stuff, and it transforms simple ingredients into something that feels genuinely special.
02 -
  • Don't skip rinsing the canned chickpeas, that starchy liquid makes everything taste dull and thin.
  • Fresh basil oxidizes quickly once chopped, so make the pesto as close to serving time as you can manage.
03 -
  • Toast your own pine nuts in a dry skillet for a minute or two before using them, the difference in flavor compared to store-bought is genuinely noticeable.
  • If the pesto breaks or looks too thick, add water one teaspoon at a time rather than more oil, and whisk it back together gently.
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