Spanish Persimon®, Beetroot and Toasted Chickpea Salad

Packed with super healthy vitamin packed ingredients, this salad will be doing your body a world of good! Long gone are the days of bland salads with minimal originality, this is a fabulous colourful concoction with different flavours and textures all mingling together to make a yummy starter or main course. Whenever my mum and I get together for a dinner, I always tend to make a tasty salad with robust flavours as it’s both filling and light at the same time – just our kind of thing!

Preparation: 15 minutes

Cooking: 5 minutes

Serves 2         

Suitable for vegetarians and vegans – yay!

2 Spanish persimon®

1tbsp olive oil

400g can chickpeas, rinsed and drained

40g whole almonds

1tsp paprika

½tsp 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

1 Cut the persimon® into slices, removing their leafy stems.

2 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.

3 Share the spinach, beetroot and persimon® between 2 serving plates and scatter the chickpeas and almonds on top.

4 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.


*This is a collaborative post.

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