Chickpea Cherry Salad with Mint and Cumin

Ingredients

• 400 g cooked chickpeas
• 200 g fresh cherries
• 1 medium, diced cucumber
• 1, diced red bell pepper
• 1/4 cup, chopped fresh mint
• 1 tsp ground cumin
• 2 tbsp lemon juice
• 1 tbsp coconut aminos
• to taste black pepper
• 100 g baby spinach

Steps

1. 1. In a large mixing bowl, combine the cooked chickpeas, diced cucumber, diced red bell pepper, and pitted cherries.
2. 2. Add the chopped fresh mint, ground cumin, lemon juice, and coconut aminos to the bowl.
3. 3. Season with black pepper to taste, and mix everything gently to combine.
4. 4. On serving plates, create a bed of baby spinach, then spoon the salad mixture on top of the spinach.

Notes

• For a fun twist, the fresh cherries add a sweet and tart flavour that complements the cumin.

Substitutions

• If fresh cherries are out of season, try using diced apples or pomegranate seeds.