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Salads

Mixed Greens with Chickpeas, Currants & Walnuts Recipe

This recipe is rated 4.6 out of 5.

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Freshly Picked

Easy peasy

One-pot recipe

Lazy dinners

Salads
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A white bowl of quinoa, chickpeas, mixed leaves, and herbs sits by wooden utensils, olive oil, and a blue polka dot cloth.
A bowl of quinoa salad with chickpeas, mixed leaves, and herbs, topped with a light plant-based dressing.

To make a satisfying salad it’s all about balance: here, Simon uses currants for sweetness, dijon dressing for a hit of spicy-tanginess, quinoa and chickpeas to bulk it up (with healthy protein!) and walnuts for the perfect crunch.

You will need

Serves 4

  • 200g mixed leaves
  • 50g walnuts, roughly chopped
  • 1 x 420g can chickpeas
  • 1 Lebanese cucumber, roughly chopped
  • 1 cup cooked quinoa
  • 1/4 cup currants
  • Extra virgin olive oil

Jar Dressing

  • 1 tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 6 tablespoons extra virgin olive oil
  • Salt & pepper

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Directions

15 mins to prep

5 mins to cook

  1. Step 1

    Add a dash of oil to a hot pan over medium heat and shallow fry the currants for a few minutes or until they puff up. Pour into a bowl and set aside to cool.

  2. Step 2

    Place all the remaining salad ingredients into a bowl and mix together.

  3. Step 3

    For the dressing, add all the ingredients to a jar and shake. Once it’s fully mixed together, pour over the salad and mix to coat the salad in the dressing. Add the currants and stir through.

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