Pesto Chickpea Spinach Salad (Printer View)

Vibrant salad with chickpeas, spinach, tomatoes, and pesto dressing, ideal for a fresh, light meal.

# Components:

→ 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

# Method:

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 salad bowl, combine chickpeas, spinach, cherry tomatoes, red onion, and cucumber.
03 - Drizzle the prepared pesto dressing over the salad and gently toss to coat all ingredients 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.

# Expert Advice:

01 -
  • It's ready in fifteen minutes, which means you can actually make it on a weeknight without losing your mind.
  • One salad feeds four people or makes enough for your lunch the next three days, depending on your priorities.
  • The pesto dressing is so good you'll start drizzling it on things that definitely weren't meant for pesto.
02 -
  • Don't dress the salad more than an hour ahead of eating it unless you want a wilted, soggy situation that tastes better than it looks.
  • The pesto is where the magic lives, so don't skip making it fresh even though store-bought exists, because homemade tastes like you actually care.
03 -
  • Toast your own pine nuts in a dry pan if you can, because the smell alone will make you feel like a real cook, and they taste fresher and brighter than pre-toasted.
  • Save a handful of basil leaves and tear them over the top just before serving for a green-on-green effect that looks like you spent actual time on presentation.
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