Orange, chickpea & prosciutto salad

Contains pork – recipe is for non-Muslims only

Look for a buffalo mozzarella to use in this salad, if you can. With chickpeas, prosciutto and hazelnuts, it’s a riot of colour and texture

  • Prep:15 mins
    Cook:5 mins
  • Easy

Nutrition per serving

  • kcal 500
  • fat 36g
  • saturates 12g
  • carbs 18g
  • sugars 0g
  • fibre 6g
  • protein 24g
  • salt 1.5g


  • 50ml extra virgin olive oil
  • 1 lemon, juiced
  • 1 tsp honey
  • 400g can chickpeas, drained and rinsed
  • ½ small bunch of parsley, finely chopped
  • 1 tsp coriander seeds, crushed
  • 2-3 small oranges, peeled and sliced
  • 50g rocket
  • 2 x 125g balls buffalo mozzarella
  • 80g prosciutto
  • 30g hazelnuts, toasted and chopped
  • crusty bread, to serve


  1. Whisk the oil, lemon juice and honey together in a bowl, then season. Toss with the chickpeas, parsley and coriander seeds, followed by the orange slices and rocket. Spread the salad out on a large sharing plate.

  2. Tear the mozzarella over the salad, then scatter with the prosciutto and hazelnuts. Serve with crusty bread.

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