Mediterranean Chickpea and Olive Salad with Spinach Pesto Dressing

10 ingredients

20 minutes

394 kcal

This Mediterranean-inspired dish combines the freshness of spinach and arugula with the heartiness of chickpeas and olives, topped with creamy feta cheese and crunchy almonds. The spinach pesto dressing adds a burst of flavor to the salad, making it a perfect light and nutritious lunch option.

1/4 cup olives

1/2 cup, cooked chickpeas

1 cup, packed spinach

1 cup, packed arugula

1/4 cup, crumbled feta cheese

1/4 cup, thinly sliced red onion

1/2 cup, halved cherry tomatoes

2 tbsp, sliced almonds

2 tbsp balsamic vinegar

1 tsp honey


In a food processor, combine spinach, almonds, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and set aside.

In a large bowl, combine the chickpeas, olives, arugula, cherry tomatoes, red onion, and feta cheese. Mix well.

Drizzle the spinach pesto dressing and balsamic vinegar over the salad. Toss gently to coat all ingredients.

4. Final Touches

Sprinkle the salad with sliced almonds and drizzle honey on top for a touch of sweetness.

6. Final tip

For a twist, you can add grilled chicken or shrimp to make it a more substantial meal. You can also swap feta cheese for goat cheese for a different flavor profile.

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