As spring settles in, so does the craving for light, vibrant meals. This Mediterranean-inspired salad brings together tender chickpeas, peppery arugula, creamy salty feta, and the rich flavor of sun-dried tomatoes. Simple, quick to make - and intensely satisfying.
🌿 A Bowl Full of Goodness
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Chickpeas: High in fiber and plant-based protein, with a low glycemic index — they add satiety and a soft, melt-in-the-mouth texture.
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Arugula: Slightly bitter and peppery leaves that balance the creamy and salty flavors.
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Feta: Creamy and intense, it brings a deliciously rich, tangy note.
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Black olives: Full of character and unmistakable flavor.
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Sun-dried tomatoes in oil: A concentrated burst of umami and sunshine that gives depth to the recipe.
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Lemon vinaigrette: A simple mix of olive oil and lemon juice for the perfect zesty lift.
📝 Ingredients (serves 4)
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500 g cooked chickpeas
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100 g arugula
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300 g feta
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50 g pitted black olives
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50 g sun-dried tomatoes in oil
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3 tbsp olive oil
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Juice of ½ lemon
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Salt & freshly ground pepper
🥗 Preparation
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Drain and rinse the chickpeas.
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Cut the feta into cubes or crumble it, depending on your preference.
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Drain the sun-dried tomatoes and slice if needed.
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In a large bowl, combine chickpeas, arugula, feta, olives, and sun-dried tomatoes.
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Drizzle with olive oil and lemon juice, season to taste.
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Gently toss and serve chilled 🌸
🥄 Recommended Equipment
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For an elegant presentation, we recommend a black and silver salad bowl – you can find Just there.
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A fine mesh strainer for rinsing chickpeas thoroughly – Check it out here.
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A retro-style citrus juicer from Smeg for perfect lemon juice – View product.
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A wooden spoon or soft spatula to mix without crushing the ingredients.
🌱 Variations & Adjustments
🧀 Vegan version
→ Swap the feta for a plant-based alternative (like almond-based or tofu feta), or sprinkle in some nutritional yeast for a cheesy touch.
🍅 Colorful twist
→ Add sliced radishes, crunchy cucumbers, or thin bell pepper strips for extra texture and brightness.
🍚 Heartier option
→ Mix in some quinoa, bulgur, or short pasta for a more filling salad.
🌶 For a kick
→ A pinch of chili flakes, za’atar, or ground cumin will liven things up.
🍋 Vinaigrette upgrade
→ Add a hint of honey or maple syrup to round out the acidity.
✨ TheCookSphere Tip
This salad can be made ahead and stored in the fridge for up to 24 hours. The flavors meld beautifully — just add the arugula at the last minute to keep it crisp.
📷 Tried it?
Tag us on Instagram using the hashtag #TheCookSphere so we can see your most beautiful spring salads 💚
