Chickpeas are a great filling, protein-rich base for salads that makes having a plate of green stuff much more satiating. Herbs provide flavour and adding some good quality olive ensures maximum nutrient absorption.
If you aren’t familiar with this concept, in a nutshell, certain nutrients need fat for absorption. Vitamin K found in greens is one such nutrient as an example.
Add olive oil to salads and more nutrients are absorbed

If you aren’t vegan, this salad works well topped with chicken or halloumi too.

Ingredients to feed two:
85g cashews
2x tins of chickpeas, drained
Leaves from 3 sprigs of mint, roughly chopped
Leaves from 3 sprigs of dill
Leaves from a large handful of parsley
Black pepper & sea salt to season
120g cucumber (1/2 cucumber approximately), quartered lengthways then roughly chopped
2 handfuls of rocket
Juice of a lemon
2 tablespoons of good quality olive oil

Method:
Preheat the oven to 180 degrees C and roast the cashews until golden in colour.
Throw the remaining ingredients in a large bowl, drizzle over the olive oil and squeeze in the lemon juice. Season well with sea salt and freshly ground black pepper, stir, divide between two plates, top with the cashews and serve.