Riverford Wicked Leeks
Spring greens with chickpeas, garlic and mint recipe image

Print Spring greens with chickpeas, garlic and mint

This nutritious vegan dish can be run up in 15 minutes – ideal for a busy evening or a quick light lunch. If you're not vegan top it with a drizzle of plain yoghurt, and with warm pitta bread if you'd like a little more substance.


  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped or crushed
  • 250g spring greens, tough stalks removed, leaves roughly chopped
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • 2 tomatoes, chopped
  • 400g tin cooked chickpeas, rinsed & drained
  • Small handful of chopped mint
  • Salt & pepper


  1. Heat the oil in a large pan, then add the garlic and gently cook for a couple of minutes (do not allow the garlic to burn)
  2. Add the spring greens, cumin and coriander, turn up the heat a little and cook for two minutes.
  3. Add the tomatoes, chickpeas and mint, cook for another 2-3 minutes. Season to taste.
want to cook with fresh ingredients? try one of our award winning veg boxes