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🥗 Salads & bowls

Spring arugula grapefruit salad

Sharp, juicy, crunchy little spring chaos

⏱️ Time estimate: about 35 minutes

Arugula gets topped with crispy cumin chickpeas, grapefruit, radishes, shaved Parmesan, pistachios, lemon, honey, and olive oil for a very bright bowl.

Spring arugula grapefruit salad with chickpeas and pistachios

Ingredients

  • 1 can chickpeas, rinsed and drained
  • 1 tablespoon olive oil, plus more for drizzling
  • A few dashes of cumin
  • 5 ounces arugula
  • 1 grapefruit, peeled with the pith removed and cut into chunks
  • 3 to 4 small or medium radishes, thinly sliced
  • 1/3 cup shaved Parmesan
  • 1/4 cup roughly chopped pistachios
  • Juice of 1 lemon
  • Honey, for drizzling
  • Salt and black pepper

Instructions

  1. Crisp the chickpeas. Heat the oven to 425°F and line a small baking sheet with parchment. Toss the chickpeas with the olive oil, cumin, salt, and pepper. Roast for 25 to 30 minutes, shaking halfway through, until crisp and golden.
  2. Build the base. Divide the arugula between 2 bowls or plates.
  3. Add the toppings. Scatter over the crispy chickpeas, grapefruit, radishes, Parmesan, and pistachios.
  4. Dress lightly. Drizzle the salad with more olive oil, squeeze over the lemon juice, and add a small drizzle of honey.
  5. Finish and serve. Add flaky salt if you have it, plus black pepper, and serve right away.

This one is intentionally loose and forgiving, so feel free to go heavier on cheese, nuts, or radishes depending on your mood.