A bowl of wilting salad leaves not only makes for a rather uninspiring meal, but one that will most likely leave you peckish again after a few hours. It's partly why salad often isn't many people's first port of call when it comes to meal planning – although we're partial to an afternoon or late-night snack, most of us need our meals to see us through at least a few hours, particularly if we're on the go or looking at a busy calendar. But we can't tar all salads with the same brush; they are what we make them, and if they're filled with delicious, hearty ingredients, there's no reason you shouldn't be content and full long after the last bite.

To prove the point, we've pulled together a list of our favourite salads that we're confident will fill you up. From potato salads to ones packed with grains and noodles, they're built with ingredients which are not only tasty, but incredibly satisfying. We hope that as we move into the warmer months – peak time for salad consumption – you'll be inspired to whip up a batch. Extra points if you tuck into it in the garden.

This salad from Irini Tzortzoglou uses both bulgur wheat and chickpeas, which are extremely filling thanks to their high fibre content. They're paired with leftover chicken, courgettes, peppers, tomatoes and carrots, which are roasted until caramelised and flavoured with garlic, thyme and lemon, but the dish is versatile enough that you can add in whatever produce you have in the fridge. 

Our pretty salmon potato salad is perfect for a summery lunch or dinner which will keep you full. The combination of the rich fish with the fresh mangetout and charred corn keeps it light and means you'll avoid the 3pm slump if you're having it for lunch. The salmon fillets are gently steamed until tender and the roe is used in a lightly curried buttermilk dressing. A dish we're sure you'll return to.

This hearty vegan salad from Victoria Glass puts gently-spiced cauliflower at its centre, pairing it with sweet, tart orange and scattering it with a handful of tasted cashews and lightly pickled onions. The heat and nuttiness of the cauliflower contrasts perfectly to the sweet tang of the citrus fruit (you could also use mandarins, tangerines or any other small orange). You can – and should – use the leaves of the cauliflower to avoid waste.

Our fresh and zesty rice salad blends the sweet acidity of an orange vinaigrette with the nuttiness of pine nuts and kale, while the rice will add bulk to keep you full for longer. It's topped with crisp pomegranate seeds and feta, and it's perfect as a summery main.

We're big fans of noodle salads, and Elly McCausland's salmon take is certainly no exception. The matcha-poached salmon is deliciously tender and has a herbal flavour that complements the rich, oily flesh. When paired with nutty buckwheat soba noodles and peppered with crunchy edamame beans (a great way to add filling power to a salad), spring onions and coriander – as well as a zesty, salty, sweet dressing – it's a beautiful dish.

Peter Gordon draws inspiration from Turkey for this freekeh and artichoke salad. He pairs the smokiness of the grain with the fragrance of cumin, golden corn and vibrant pomegranate. It can be served warm or cold, making it incredibly versatile, and, depending on your portion size, would make a filling lunch or dinner.

This fantastic orzo salad is brimming with the bright flavours of sweet pea and fluffy pockets of ricotta. It has a pangrattato garnish – breadcrumbs friend in garlic and olive oil until crisp – which add welcome texture and toasty flavour to the dish. The perfect summer salad.

Using both scrambled and soft-boiled eggs alongside a collection of Mediterranean ingredients – black olives, anchovies, and spicy dried red chillies – this salad from Francesco Mazzei also features crispy, fried onion rings, which gives it welcome extra crunch There are also delicate wild asparagus spears, creating a balanced salad which we'll be making this summer.