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