Pin I tossed this salad together one Tuesday after work, staring at wilted spinach and a forgotten can of chickpeas. The basil on my windowsill was threatening to bolt, so I grabbed it all and blitzed up a pesto that smelled like summer. What started as pantry cleanup turned into something I craved every week after. The bright green dressing clung to every chickpea, and suddenly dinner felt less like a chore and more like a small victory.
I first brought this to a potluck where everyone else showed up with pasta bakes and casseroles. My bowl was empty within minutes, and two people asked if I catered on the side. I didnt have the heart to tell them it took less time than setting the table. One friend still texts me every summer asking for the pesto ratio.
Ingredients
- Chickpeas: The sturdy backbone of the salad, they hold up to the pesto without getting soggy and add protein that actually keeps you full.
- Fresh baby spinach: Tender enough to eat raw but sturdy enough not to wilt into sad green puddles, always wash and dry it well or the dressing will slide right off.
- Cherry tomatoes: Halve them so every bite gets a pop of sweetness and acidity, the juice mingles with the pesto in the best way.
- Red onion: Slice it thin as you can manage, the sharpness mellows as it sits and adds a little bite without overpowering.
- Cucumber: Diced small for crunch, it adds a cool contrast to the rich pesto and keeps things feeling light.
- Toasted pine nuts: Optional but worth it, they bring a buttery crunch that makes the salad feel special.
- Feta cheese: Crumbled on top for salty, creamy pops, skip it for vegan friends or use a plant based version.
- Fresh basil leaves: The star of the pesto, use the freshest you can find and pack the cup tight for maximum flavor.
- Parmesan cheese: Grated fine, it melts into the pesto and adds that nutty, salty depth you cant fake.
- Extra virgin olive oil: The silky base of the dressing, dont skimp here because it carries all the other flavors.
- Garlic: One clove is plenty, it gets punchy in the processor so dont go overboard unless you want to scare off vampires.
- Lemon juice: Brightens everything and keeps the pesto from tasting too heavy, fresh squeezed is always better.
- Water: Just a splash to loosen the pesto into a drizzle, add it slowly so you dont overshoot.
Instructions
- Blitz the pesto:
- Toss basil, Parmesan, pine nuts, garlic, and lemon juice into your food processor and pulse until everything is finely chopped and fragrant. With the motor humming, drizzle in the olive oil and a splash of water until the pesto is smooth and pourable, not thick like paste.
- Build the salad base:
- In a large bowl, combine the chickpeas, spinach, tomatoes, red onion, and cucumber, tossing gently so nothing bruises. The colors alone will make you hungry.
- Dress and toss:
- Pour the pesto over the salad and toss with your hands or tongs until every leaf and chickpea is glossy green. Dont be shy, it needs a good coating.
- Finish and serve:
- Scatter toasted pine nuts and crumbled feta on top if youre using them. Serve right away while everything is crisp, or let it chill for up to two hours if you want the flavors to marry.
Pin The first time I made this for my mom, she ate two bowls standing at the counter and declared it better than any salad shed ordered at a restaurant. She started keeping canned chickpeas in her pantry after that, just in case I showed up hungry. It became our summer lunch tradition, eaten on the porch with iced tea and too much conversation.
Make It Your Own
Swap the spinach for peppery arugula if you want a little bite, or toss in roasted red peppers for smoky sweetness. I have added leftover grilled chicken when I needed more protein, and once stirred in white beans alongside the chickpeas when I was feeding a crowd. You can also fold in sun dried tomatoes or artichoke hearts if you have them lurking in the fridge.
Storing and Serving
This salad is best eaten fresh, but leftovers will keep in the fridge for a day if you store the dressed salad in an airtight container. The spinach will soften a bit, but the chickpeas drink up even more pesto and turn into little flavor bombs. If you know youll have leftovers, keep half the dressing on the side and toss it in just before serving the next day.
A Few Last Thoughts
If youre cooking for someone with nut allergies, sunflower seeds work beautifully in place of pine nuts in both the pesto and the topping. For a vegan version, skip the Parmesan and feta or use your favorite plant based cheeses, the pesto will still sing with just nutritional yeast and a little extra salt. You can even make a double batch of pesto and freeze half in ice cube trays for quick weeknight pastas or grain bowls.
- Toast your pine nuts in a dry skillet over medium heat, watching them like a hawk because they go from golden to burnt in seconds.
- If your pesto tastes bitter, your basil might have been too mature, next time pick younger leaves or blanch them for five seconds first.
- Red onion too sharp for you, soak the slices in cold water for ten minutes and pat them dry before adding.
Pin This salad has earned a permanent spot in my summer rotation, and I hope it does the same for you. It is proof that simple ingredients and a good food processor can turn into something you will crave all week long.
Recipe Q&A
- → Can I make the pesto dressing without a food processor?
Yes, finely chop basil, garlic, and pine nuts with a knife, then whisk in Parmesan, lemon juice, olive oil, and water until smooth.
- → What can I use instead of pine nuts?
Toasted sunflower seeds or walnuts work well as alternatives and still provide great texture and flavor.
- → How long can the salad be stored before serving?
It’s best served immediately but can be refrigerated up to 2 hours to allow flavors to meld.
- → Is this salad suitable for vegan diets?
Omit Parmesan and feta or substitute with plant-based cheese to enjoy a vegan-friendly version.
- → Can I add protein to make the salad heartier?
Grilled chicken or roasted vegetables complement the salad well for a more filling meal.