Dinner

Orange, Chickpea & Prosciutto Salad Recipe

ByEthan Lark February 4, 2026February 4, 2026

Introduction

This vibrant Orange, Chickpea & Prosciutto Salad combines fresh citrus, creamy mozzarella, and salty prosciutto for a deliciously balanced meal. It’s perfect for a light lunch or a refreshing dinner that feels both elegant and easy to prepare.

A black rectangular tray holds a colorful salad arranged in multiple layers on a white marbled surface. The bottom layer is made of scattered fresh green arugula leaves that cover the tray surface unevenly. On top of this is a layer of bright orange round slices, possibly oranges, placed spread out to show their texture. Next, light brown chickpeas are sprinkled evenly across the salad along with small clusters of dark brown nuts, probably hazelnuts. There are thin, soft folds of pinkish prosciutto meat placed in scattered spots around the tray. Dollops of white creamy cheese appear in several places, some sprinkled with cracked black pepper. Small green herbs with feathery leaves are also scattered in small amounts over the dish. The overall look is fresh, colorful, and rustic. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a bowl, whisk together the olive oil, lemon juice, and honey until well combined. Season with salt and pepper to taste.
Step 2: Add the drained chickpeas, chopped parsley, and crushed coriander seeds to the dressing. Toss everything together gently to coat.
Step 3: Fold in the orange slices and rocket leaves carefully, making sure the fruit stays intact.
Step 4: Spread the salad mixture evenly on a large serving plate or dish.
Step 5: Tear the buffalo mozzarella into chunks and scatter it over the salad.
Step 6: Arrange the prosciutto slices and sprinkle the toasted hazelnuts on top.
Step 7: Serve immediately with crusty bread on the side for a satisfying meal.

Tips & Variations

For extra crunch, substitute hazelnuts with toasted walnuts or almonds.
Use blood oranges for a sweeter, more colorful twist.
Replace prosciutto with smoked salmon or grilled chicken for a different protein option.
Chill the salad ingredients before assembling to keep everything fresh and crisp.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 1 day. The salad is best enjoyed fresh as the orange slices and rocket may wilt over time. To reheat, warm the crusty bread separately and serve cold or room temperature salad alongside.

How to Serve

A white rectangular plate filled with a colorful salad, starting with a base layer of green leafy arugula spread evenly across. On top, there are bright orange circular slices of orange fruit scattered throughout. Creamy white cheese dollops with a soft texture are placed around the plate. Thin pink slices of prosciutto are loosely folded and draped over the salad in several spots. Small round beige chickpeas and a sprinkling of reddish-brown hazelnuts add more texture and color. A few green herbs are sprinkled lightly for garnish. The plate is set on a white marbled surface with a dark cloth partially visible beneath it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

You can prepare the dressing and toast the hazelnuts in advance, but it’s best to assemble the salad shortly before serving to keep the ingredients fresh and vibrant.

What can I use if I don’t have coriander seeds?

If coriander seeds aren’t available, ground cumin or a pinch of fennel seeds can add a similar warm, aromatic flavor to the salad.

Ethan Lark