Pesto Chickpea Spinach Salad (Print View)

Fresh chickpeas and spinach tossed with cherry tomatoes and homemade pesto for a protein-packed meal.

# Components:

→ 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 desired consistency

# Directions:

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.
03 - Drizzle pesto dressing over the salad and toss gently to coat 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 meld flavors.

# Expert Advice:

01 -
  • It tastes fresh and alive without making you feel like you're eating rabbit food.
  • Comes together in fifteen minutes flat, which means lunch that doesn't come from a sad desk drawer.
  • The pesto actually makes the chickpeas taste like something special instead of just canned beans.
  • Feels indulgent enough to serve guests but honest enough to make on a random Tuesday alone.
02 -
  • Rinse those chickpeas thoroughly because the canned liquid will make your dressing separate and sad.
  • Make the pesto fresh rather than doing it ahead because it oxidizes and loses that bright green color and taste.
  • Dress the salad just before serving unless you want wilted spinach, though a couple hours in the cold actually helps the flavors settle in.
03 -
  • Use a really good olive oil because you taste it directly, not hidden in something cooked.
  • Pulse the pesto instead of blending it, which keeps the texture interesting rather than turning it into mousse.
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