Spanish Persimon®, Beetroot and Toasted Chickpea Salad

Colour, crunch and flavour means that this vibrant vitamin-packed salad is SO good to eat!

Preparation: 15 minutes

Cooking: 5 minutes

Serves: 2

Suitable for vegetarians and vegans

What You’ll Need:

  • 2 Spanish persimon®
  • 1tbsp olive oil
  • 400g can chickpeas, rinsed and drained
  • 40g whole almonds
  • 1tsp paprika
  • ótsp whole cumin seeds or ground cumin
  • 80g young spinach leaves
  • 2 cooked beetroot (vacuum packed, not in vinegar), sliced


  • 1tbsp olive oil
  • 2tbsp orange juice
  • 1tsp wholegrain mustard
  • Salt and freshly ground black pepper
  • Mint leaves, to garnish

What To Do:

  • Cut the persimon® into slices, removing their leafy stems.
  • Heat the olive oil in a frying pan and add the chickpeas. Cook over a medium heat for 2-3 minutes, then add the almonds, paprika and cumin. Cook gently for 2-3 minutes, stirring often. Cool.
  • Share the spinach, beetroot and persimon® between 2 serving plates and scatter the chickpeas and almonds on top.
  • For the dressing, mix the olive oil with the orange juice and mustard. Season with salt and pepper, then drizzle over the salads. Serve, scattered with a few mint leaves.

Cook’s tip: If you like (and you’re not vegan!) add some crumbled feta cheese to the salads.

Please comment