Dressing
2 tablespoons olive oil
2 tablespoons white vinegar
1 teaspoon toasted cumin seeds (see tip)
3 cups baby spinach
1 large carrot, grated
1 large zucchini, grated
1/3 cup mint leaves, chopped
400g can no-added-salt chickpeas, rinsed, drained
2 fresh dates, seeds removed, chopped
1 1/2 tablespoons (30g) dried cranberries
1/4 cup (30g) hazelnuts, chopped
1/4 cup (30g) roasted almonds, chopped
2 slices Lebanese flatbread, warmed, halved, to serve
Step 1Make dressing: Combine all ingredients in a small jar. Seal jar and shake well to combine.
Step 2Place spinach, carrot, zucchini and chopped mint in a large salad bowl; drizzle with dressing and toss gently to combine. Add chickpeas to bowl; scatter dates, cranberries, hazelnuts and roasted almonds over salad.
Step 3Serve the chickpea salad with warmed Lebanese flatbreads.
Lightly toast the cumin seeds in a small, dry frying pan over medium heat until fragrant and crisp.
