Spinach and Chickpea Salad with Pesto Vinaigrette - Bravabod
Recipes

Spinach and Chickpea Salad with Pesto Vinaigrette

Valentina

Roasted chickpeas are combined with juicy artichoke hearts, tomatoes, and zucchini all tossed in spinach and an easy homemade pesto vinaigrette. Quick and delicious.

How To MakeDiet Type: Plant-based

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Freeze For Not recommended

Best by 3-4 days


Shopping List
    For the Salad
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 3 handfuls raw spinach
  • 1 large zucchini, halved and sliced
  • 1/2 heaping cup cherry tomatoes
  • 4 ounces marinated artichoke hearts
  • 1 tablespoon olive oil For the Pesto Vinaigrette
  • 2 tablespoons basil pesto (store-bought or homemade)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 tablespoon balsamic vinegar
  • pinch of sugar (optional)

Instructions
  1. Step 1: Preheat the oven to 400 degrees Fahrenheit. Toss the sliced zucchini, tomatoes, and chickpeas with the 1 tablespoon of olive oil, some salt, and pepper. Spread evenly over a baking sheet and roast for 15 to 20 minutes.
  2. Step 2: Meanwhile, stir together the pesto vinaigrette ingredients.
  3. Step 3: Transfer the roasted vegetables and garlic to a mixing bowl. Add the spinach, artichokes, and a splash of the pesto vinaigrette. Toss.
  4. Serve: Divide onto plates and serve with pesto vinaigrette on the side. Any remaining vinaigrette will last up to 1 week refrigerated.

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Spinach and Chickpea Salad with Pesto Vinaigrette

PT30M 1 (15 ounce) can chickpeas, drained and rinsed 3 handfuls raw spinach 1 large zucchini, halved and sliced 1/2 heaping cup cherry tomatoes 4 ounces marinated artichoke hearts 1 tablespoon olive oil 2 tablespoons basil pesto (store-bought or homemade) 1 1/2 tablespoons extra-virgin olive oil 1/2 tablespoon balsamic vinegar pinch of sugar (optional) Gluten Free Vegan 2 Servings Ingredients:

2 Large Servings

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Takes 1 min