Chickpea, nut and cranberry salad

Author: Sally Parker - Food Stylist, Recipe Writer

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Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

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

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 421cal

Kilojoules 1760kJ

Protein 13g

Total fat 18g

–Saturated fat 2g

Carbohydrates 50g

–Sugars 21g

Dietary fibre 11g

Sodium 270mg

Calcium 130mg

Iron 3.5mg

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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