Pesto Chickpea Spinach Salad (Print Version)

A protein-packed salad with chickpeas, spinach, tomatoes, and flavorful homemade pesto dressing.

# Ingredient List:

→ 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

# Steps:

01 - In a food processor, combine basil, Parmesan, pine nuts, garlic, and lemon juice. Pulse until finely chopped. With the motor running, gradually drizzle in olive oil and water until the dressing reaches a smooth, pourable consistency. Season with salt and black pepper to taste.
02 - In a large bowl, mix chickpeas, spinach, cherry tomatoes, red onion, and cucumber until evenly distributed.
03 - Pour the pesto dressing over the salad and toss gently to ensure all components are evenly coated.
04 - Sprinkle toasted pine nuts and crumbled feta cheese on top, if desired.
05 - Serve immediately or refrigerate for up to two hours to allow flavors to meld.

# Helpful Hints:

01 -
  • It comes together in 15 minutes, which means lunch is ready before you remember you were hungry.
  • The pesto tastes homemade and alive in a way that bottled versions never quite manage.
  • Chickpeas give you protein that actually sticks with you, no afternoon crash included.
02 -
  • Never add the water all at once to your pesto—this is how people accidentally make soup instead of dressing, and once it's too thin, there's no going back.
  • Taste your pesto before it meets the salad, because this is your last chance to adjust the lemon and salt without having to rescue a whole bowl.
03 -
  • Toast your pine nuts in a dry skillet for about two minutes until they smell like butter and toasted almonds—they go from fine to incredible with just a little attention.
  • If your pesto breaks or looks split when you add the oil, blend it with a tablespoon of cold water and it usually comes right back together.
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