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
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
Recipe: Simon Toohey
Directions
-
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.
-
Step 2
Place all the remaining salad ingredients into a bowl and mix together.
-
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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Recipe: Simon Toohey
