EMMA'S CHICKPEA, NUT AND DRIED FRUIT SALAD
450g tinned chickpeas
100g dried cranberries
100g whole almonds, roasted and chopped
1 handful chervil
1 large handful mint
2 small carrots, grated
1 tbsp cumin seeds, lightly toasted and crushed
zest and juice of 1 lemon
1 tbsp honey
125ml extra virgin olive oil
WHAT TO DO
Chop up the chervil and mint together, then chop up the hazelnuts and almonds, and then chop up the dates.
Put the chickpeas, dates, cranberries, hazelnuts, almonds, and grated carrot into a large bowl and mix to combine well. Once combined add in the chervil and mint, before mixing them all together.
Put the cumin seeds in a small pan and lightly toast them. Once they are toasted, crush them in a mortar and pestle.
Put the lemon zest, lemon juice, honey, olive oil, and now toasted and crushed cumin seeds into your trusty salad dressing jar and shake vigorously until the honey is dissolved.
Add the dressing to the chickpea mixture and combine.
Season with salt to your liking and transfer to your favourite serving dish and serve!
FOR MORE GREAT RECIPES:
Emma’s Chickpea, Nut and Dried Fruit Salad
Lynton's Chicken and Chips
MY MARKET KITCHEN
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