Pesto Chickpea Spinach Salad (Print)

A vibrant mix of chickpeas, spinach, tomatoes, and zesty pesto comes together in a fresh, nutritious salad.

# What You 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

# Steps:

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 to taste.
02 - In a large salad bowl, mix chickpeas, spinach, cherry tomatoes, red onion, and cucumber until evenly distributed.
03 - Drizzle the prepared pesto dressing over the salad and toss gently to coat all components 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.

# Top Tips:

01 -
  • It comes together in the time it takes to listen to three songs, no stove required.
  • The homemade pesto tastes like youve been cooking all day, even though you havent.
  • Leftovers actually get better as the chickpeas soak up all that garlicky, herby goodness overnight.
02 -
  • Dry your spinach completely after washing or the pesto will turn into a watery mess at the bottom of the bowl.
  • Taste the pesto before you dress the salad and adjust the lemon or salt, its way easier to fix it in the processor than after.
  • If you make this ahead, keep the dressing separate and toss it just before serving so the greens stay perky.
03 -
  • Run your food processor longer than you think you need to, a silky pesto clings better than a chunky one.
  • Use the pesto dressing on warm roasted vegetables or as a dip for crusty bread, it is ridiculously versatile.
  • Add a pinch of red pepper flakes to the pesto if you like a little heat sneaking up on you.
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