Pesto Chickpea Spinach Salad (Printer-Friendly)

Bright combination of chickpeas, spinach, tomatoes and basil pesto for a fresh, nutritious meal option.

# 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 desired consistency

# How To Make It:

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

# Expert Suggestions:

01 -
  • It comes together in fifteen minutes, no cooking required, so on hot days you don't heat up the kitchen.
  • The pesto is vibrant and bold enough to make canned chickpeas taste restaurant-quality.
  • It's naturally vegetarian, gluten-free, and satisfying enough to be your actual dinner, not just side salad.
02 -
  • Don't over-blend the pesto or it turns into baby food; pulse it just until you see no more whole basil leaves, then stop.
  • If you make this ahead, dress it no more than an hour before serving or the spinach becomes limp and the bright green fades as the basil oxidizes.
03 -
  • Pat your spinach dry before using it—excess water dilutes the pesto and makes the salad watery.
  • Toast your own pine nuts in a dry skillet for two minutes if you can; they taste fresher and more vibrant than pre-toasted.
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