This Warm Spinach Pesto & Chickpea Salad is an interesting and delicious spin on the idea of a classic salad. It’s got a substantial amount of plant-based protein from the quinoa and chickpeas (sure to keep you feeling full longer), along with a variety of other nutrients from the vegetables, herbs and seeds. The fresh pesto is packed with flavor and cooked in with the chickpeas, bringing out more of a punch from the garlic and basil. The heat from cooking the chickpeas and quinoa, along with the cold fresh ingredients like the spinach, tomato, and lemon, create a unique mix of temperatures in this rich and satisfying salad.
Ingredients for Warm Spinach Pesto & Chickpea Salad:
Quinoa- We’re getting a good portion of our protein from the quinoa in this recipe. This grain is actually a complete protein, meaning it contains all 9 essential amino acids. Basically that means you don’t need to pair quinoa with any other protein to get all 9 essential amino acids, it can stand alone as a protein in your diet. It’s pretty helpful for a plant-based diet.
Pine Nuts- We use these in the pesto, however, other nuts can be used in it’s place such as walnuts or almonds. For a nut free option try using sunflower seeds.
Basil Leaves- We’re using this delicious herb to make the fresh pesto. What most people don’t realize is the powerful health benefits that herbs actually have, especially fresh. Basil, for example, contains flavonoids and polyphenols that reduce your risk of chronic diseases, protect your cells from damage and help slow down aging. Talk about powerful! Give me all the basil!
Baby Spinach- We’re going to use spinach in the quinoa salad mixture, but we’re also sneaking some into the pesto. It’s a perfect way to make the pesto go a little further, get a few more nutrients in, and not even notice!
Extra Virgin Olive Oil- This is one of the healthiest fats you can include in your diet. It is rich in polyphenols which have similar benefits to the ones we discussed when talking about basil. We add a bit to the pesto to give it a creamier texture.
Garlic- This ingredient is essential for a good pesto. Not to mention, one of it’s many health benefits includes lowering LDL cholesterol and blood pressure as well as improving circulation.
Lemon- We sprinkle some lemon juice over the salad portion to give it a bit of fresh flavor while keeping everything from being dry. The lemon pairs perfectly with the chickpea pesto (as we also use lemon to make the pesto).
Pumpkin Seeds- This superfood is extremely nutrient dense and especially high in magnesium which supports your heart, muscles and sleep. Try not to eat more than a handful of them at once as they are also high in calories (due to the healthy fat content).
Cherry Tomatoes- These little sweet balls of flavor pair well with the homemade pesto chickpeas and the spinach, really pulling all the flavors together, while also adding in nutrition.
Chickpeas- A good portion of the protein in this recipe is coming from the chickpeas. These beans are going to provide fullness and steady energy throughout the rest of your day.
Ingredients:
- 1 cup Quinoa (uncooked)
- 2 cups Water
- 1/2 cup Pine Nuts
- 1/2 cup Basil Leaves
- 4 cups Baby Spinach (divided)
- 1/4 cup Extra Virgin Olive Oil (plus some extra for the dressing)
- 1 Garlic (clove, minced)
- 1 Lemon (juiced and divided)
- Sea Salt & Black Pepper (to taste)
- 1/2 cup Pumpkin Seeds
- 1 cup Cherry Tomatoes (halved)
- 2 cups Chickpeas (cooked, drained and rinsed)
Directions:
- Place quinoa and water in a saucepan over high heat. Bring to a boil. Once boiling, cover and reduce to a simmer. Let simmer for 12 – 15 minutes or until all water is absorbed. Remove lid and fluff with fork. Set aside.
- To create the pesto, combine pine nuts, basil, 3/4 of the spinach, olive oil, garlic, half of the lemon juice, sea salt and pepper together in a food processor or Vitamix. Pulse well until a smooth consistency forms.
- Place the chickpeas in a skillet or frying pan over medium heat and stir in the pesto and saute until heated through (about 3 – 5 minutes).
- Mix salad dressing by combining the remaining lemon juice with a splash of extra virgin olive oil. Stir well. In a large bowl, combine quinoa, remaining baby spinach, pumpkin seeds and cherry tomatoes. Season with a pinch of sea salt and pepper. Add desired amount of dressing and toss well.
- Place a large scoop of the salad mix onto a plate and top with a spoonful of the warm chickpea and pesto mix. Enjoy!
Health Insights:
- Protein- This recipe is a good source of protein, which is essential for building and repairing tissues, making enzymes and hormones, and supporting overall growth and development. The quinoa, chickpeas, and pine nuts all contribute to the protein content.
- Vitamins and Minerals- The ingredients in this recipe provide a variety of vitamins and minerals. Spinach and basil leaves are high in Vitamin A and K, which support eye health and blood clotting respectively. The chickpeas and quinoa are rich in B-vitamins, which are important for energy production and brain function. The pumpkin seeds and pine nuts provide magnesium and zinc, which are essential for nerve function and immune health.
- Heart Health- The recipe includes heart-healthy ingredients like olive oil, which is high in monounsaturated fats that can help reduce bad cholesterol levels and provide antioxidants. Additionally, the high fiber content from the quinoa, spinach, and chickpeas can help manage blood pressure and cholesterol levels, reducing the risk of heart disease.
*Makes 5 servings
