Chickpeas, spinach and cashew salad

  • Portion size: Serves 6
  • Hands-on time 15 min
  • Difficulty: easy

A nutritious mix of chickpeas, iron-rich spinach and creamy cashews make this spiced salad recipe by Dale Pinnock a healthy lunch or dinner.

 

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Ingredients

  • Olive oil for frying
  • 2 large onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 600g baby leaf spinach
  • 2 x 400g tins chickpeas, drained and rinsed
  • 300g raw cashew nuts (unsalted)
  • 100g goji berries
  • 1 tsp ground cumin
  • 2 tbsp desiccated coconut, toasted in a dry pan until golden
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Method

  1. Heat a little olive oil in a pan, add the onions and garlic and fry for 4-5 minutes or until softened. Stir in the baby spinach and cook until it wilts.
  2. Add the chickpeas, cashew nuts, goji berries and cumin, then cook for another 3 minutes. Season to taste.
  3. Sprinkle over the toasted coconut, stir well and serve. It’s great served with a salad or sautéed green veg.
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Nutrition

  • 517kcals Calories
  • 32.4g (8g saturated) Fat
  • 18.9g Protein
  • 38g (17.9g sugars) Carbs
  • 11.8g Fibre
  • 0.9g Salt
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