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  • Nov 20th 2020
  • 0 comment

Serves 4


  • 450 gram tin chickpeas, drained and crushed
  • 100 grams dates, seeds removed and chopped
  • 100 grams dried cranberries
  • 100 grams hazelnuts, toasted and chopped
  • 100 grams whole almonds skin on, toasted and chopped
  • 1 bunch chervil, roughly chopped
  • 1 bunch mint, leaves picked then torn
  • 2 large carrots, peeled then spiralized
  • 1 tablespoon cumin seeds, lightly toasted then crushed using a mortar and pestle
  • Zest and juice of 1 lemon
  • 1 tablespoon honey
  • ½ cup extra virgin olive oil
  • Salt to taste


  1. In a bowl combine the chickpeas, dates, cranberries, hazelnuts, almonds, chervil, mint and carrots.
  2. To make the dressing whisk together the cumin seeds, zest and juice of the lemon, honey and olive oil.
  3. Add the dressing to the chickpea mixture and combine.  Season with the salt and transfer the salad to a serving dish.