The summer salad with arugula, chickpeas, and feta is a fresh, light recipe perfect for quick lunches or outdoor dinners during the warm months. Rich in flavor thanks to cherry tomatoes, sun-dried tomatoes, and fresh basil, it’s a dish that combines taste and health in every bite. The addition of feta gives it a creamy and savory touch, while lemon juice and extra virgin olive oil enhance all the ingredients with simplicity. This cold summer salad is also ideal for vegetarians or those seeking a balanced one-dish meal, thanks to the chickpeas that provide plant-based proteins. It can be prepared in minutes and easily personalized with seasonal vegetables or other legumes. An excellent solution for those who want to eat healthily without sacrificing taste, perfect to bring to the office or the beach.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for summer salad with arugula, chickpeas, and feta
- 4 cups arugula
- 2 cups cherry tomatoes
- 1 cup cooked chickpeas (canned or to be cooked)
- 6 fillets sun-dried tomatoes in oil
- 5 oz feta
- to taste basil
- 4 tbsps extra virgin olive oil
- 2 tbsps lemon juice
- to taste salt
- to taste pepper
Tools for summer salad with arugula, chickpeas, and feta
- 1 Bowl
- 1 Knife
Steps
To prepare the summer salad with arugula, chickpeas, and feta, start by gathering all the ingredients in a bowl: arugula,
cherry tomatoes cut in half,
cooked chickpeas, well-drained,
sun-dried tomatoes in oil drained and chopped,
a few basil leaves,
the feta cut into cubes, and season with salt and pepper.
Drizzle a few tablespoons of extra virgin olive oil,
add the lemon juice, and
stir everything together.
The salad is ready to be served.
The summer salad with arugula, chickpeas, and feta can be stored in the refrigerator for up to 1 day, well-sealed in an airtight container. It’s recommended to dress it at the last moment with oil and lemon juice to keep the arugula leaves fresh. If prepared in advance for an outdoor lunch, keep it in the fridge until ready to eat and mix well before serving.
FAQ
Can I use dried chickpeas instead of canned ones?
Yes, just cook them in advance and let them cool. The important thing is that they are well-drained and dry before adding them to the salad.
What can I substitute for feta?
You can use cubed mozzarella, goat cheese, or even tofu cubes for a vegan version.
Can it be prepared in advance?
Yes, but it’s best to add arugula and dressing just before serving to prevent wilting.
Can I add other ingredients?
Sure. Black olives, avocado, or cucumbers pair wonderfully with this recipe.
