Pesto Chickpea Spinach Salad (Printable)

Bright chickpeas and spinach with cherry tomatoes and pesto for a fresh, flavorful meal.

# What you'll 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 to 3 tablespoons water, as needed for dressing consistency

# How to make it:

01 - Combine basil, Parmesan, pine nuts, garlic, and lemon juice in a food processor. Pulse until finely chopped. With the motor running, 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.
03 - Pour the pesto dressing over the salad 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 for up to 2 hours to allow flavors to meld.

# Expert suggestions:

01 -
  • It comes together faster than you can chop an onion, which means no excuses for skipping lunch.
  • The pesto is so good you'll find yourself making extra just to have in the fridge.
  • One bowl somehow feels fancy and effortless at the same time.
02 -
  • Basil oxidizes quickly once cut, so make your pesto just before you eat; any longer than an hour and it starts to darken and taste slightly metallic.
  • Don't oversalt the pesto before tasting it with the other ingredients; the Parmesan and chickpeas add their own saltiness.
03 -
  • If your pesto seems too thick after refrigeration, loosen it with a splash of water or more lemon juice right before tossing.
  • Toasting your own pine nuts in a dry skillet for two minutes makes them taste ten times better than raw, and it costs much less than buying pre-toasted.
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