Pesto Chickpea Spinach Salad (Printable)

A fresh blend of chickpeas, spinach, tomatoes, and pesto dressing for a light, protein-packed meal.

# 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 for consistency

# How to Make:

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

# Expert Tips:

01 -
  • It tastes like summer even in February, bright and herby without feeling heavy.
  • You can make it in the time it takes to decide what to order for delivery.
  • The pesto doubles as a dip, a pasta sauce, or something to smear on toast the next morning.
02 -
  • If you dress the salad more than ten minutes ahead, the spinach turns soggy and the whole thing loses its snap.
  • Toasting the pine nuts is non-negotiable. Raw ones taste flat and waxy.
  • Add water to the pesto slowly. Too much and it turns thin and drippy instead of creamy.
03 -
  • Run cold water over the red onion slices for thirty seconds to mellow the sharpness without losing the crunch.
  • Use a salad spinner for the spinach. Wet leaves dilute the pesto and make everything slippery.
  • Taste the pesto before you toss it. It should be bold enough to flavor every bite, not just coat the leaves.
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