Hearty, protein-rich chickpeas combined with the rich, peppery flavour of arugula, tangy feta, sweet cherry tomatoes, and dressed with a tangy lemon-dill vinaigrette. This light and healthy Greek Chickpea Arugula Salad is the perfect transition recipe from winter to spring!
For so many of us, winter has been far too long and cold this year – even for us here in Sardinia. Case in point, we experienced the first major snowfall on the island in over 30 years! Lucky for us the snow lasted only for a day here, and although the weather is unseasonably cool for the island, temperatures are rising and the sun is shining. Spring is on its way!
Farmers’ markets are on the verge of the new season, and soon we’ll be savouring all kinds of fresh fruits and vegetables. Considering mother nature is still somewhat confused about temperatures, it still feels a little bit early to be preparing fresher, lighter dishes. This healthy salad is the perfect transition recipe from winter to spring. It’s loaded with versatile chickpeas (a vegan’s stick-to-your-ribs staple for winter), fresh crunchy rocket and has the perfect blend of nuttiness and bitter, fresh-tasting greens. The crumbled feta, dill, tangy olives, and easy to prepare lemon vinaigrette are reminiscent of traditional Greek flavours. If you’re not a fan of chickpeas or arugula they can be substituted with lentils or your favourite legume and kale or other bitter leafy greens. This chickpea salad is great for a quick lunch, a pack n’ go picnic staple, and a simple and unique salad to serve to guests at a dinner party.