Chickpeas, spinach and cashew salad

Name: Chickpeas, spinach and cashew salad
Cook time: 15 min
Total time: 15 min
Yield: Serves 6
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

Easy
April 2014

Easy
April 2014

Test kitchen approved

Serves 6
Hands-on time 15 min

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

Vegan recipes

Nutrition: per serving

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

Nutrition: per serving

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

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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

Method

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.
Add the chickpeas, cashew nuts, goji berries and cumin, then cook for another 3 minutes. Season to taste.
Sprinkle over the toasted coconut, stir well and serve. It’s great served with a salad or sautéed green veg.