15 min prep time
2 min cook time
Serves 2 people
Nuts for Life - Spinach, walnut and chickpea salad



  • 1 apple
  • 1 sweet persimmon
  • 3 tbsp pepitas
  • 2 cups baby spinach
  • ½ cup purple cabbage, shredded
  • 1 tin chickpeas
  • 1 tbsp baby capers
  • 1 tbsp goji berries
  • 1 tbsp raisins
  • 1 tbsp currants
  • ¼ cup walnuts


  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • ½ tsp Dijon mustard
  • Cracked black pepper


  1. Slice the apple and persimmon finely, into wedge-shaped slices.
  2. Toast the pepitas over high heat in a dry pan for a couple of minutes, until they become aromatic, go golden in colour and start to pop. Remove from heat immediately and allow to cool.
  3. In a large bowl, place the apple and persimmon slices, baby spinach, sliced purple cabbage, drained and rinsed chickpeas, capers, goji berries, raisins, currants, walnuts and toasted pepitas.
  4. Prepare the dressing by placing the olive oil, lemon juice, Dijon mustard and pepper into a jar. Shake.
  5. Pour dressing over the salad ingredients and gently toss to combine.


The best salad dressing ratio is 2 parts oil to 1 part lemon juice. Make up dressing in bulk, store in your fridge and shake prior to using.


Recipe courtesy of Hort Innovation. More at Hort Innovation My Market Kitchen: https://www.horticulture.com.au/growers/my-market-kitchen/
Nutrients per serve
Energy 2,700kJ
Protein 16.5g
Fat 38g
Saturated fat 5g
Carbohydrate 53g
Sugars 36g
Dietary fibre 15.5g
Sodium 433g

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