Chickpea, nut and cranberry salad

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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Serves: 4

Time to make: 15 mins

Ingredients

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Dressing
2 tablespoons olive oil
2 tablespoons white vinegar
1 teaspoon toasted cumin seeds (see tip)
3 cups baby spinach
1 large carrot, grated
1 large courgettezucchiniX, grated
⅓ cup mint leaves, chopped
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
2 fresh dates, seeds removed, chopped
¼ cup (30g) dried cranberries
¼ cup (30g) hazelnuts, chopped
¼ cup (30g) roasted almonds, chopped
2 flatbreads, warmed, halved, to serve

Instructions

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1 Combine all dressing ingredients in a small jar. Seal and shake well to combine.

2 Place spinach, carrot, courgette and chopped mint in a large salad bowl. Drizzle with dressing and toss gently to combine. Add chickpeas to bowl; scatter dates, cranberries, hazelnuts and almonds over salad.

3 Serve with warmed flatbreads.

Variations

Make it gluten free: Use gluten-free flatbreads.

HFG tip

Lightly toast the cumin seeds in a small, dry frying pan over a medium heat until fragrant and crisp.

Nutrition Info (per serve)

Calories 421 cal

Kilojoules 1760 kJ

Protein 13 g

Total fat 18 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 21 g

Dietary fibre 11 g

Sodium 270 mg

Calcium 130 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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