For the dressing:

3 tablespoons fresh lime or lemon juice (juice of one medium fruit)

2 tablspoons extra-virgin olive oil

½ teaspoon salt

½ teaspoon ground cumin (or to taste)

½ teaspoon ground coriander

¼ teaspoon freshly ground pepper

For the salad:

1 (400g) can chickpeas, drained and rinsed

1 cup cooked bulgur or other cooked whole grain (I used freekah in the photo)

1 cup chopped vegetables ( I used more - a combo of roasted parsnip, capsicum, sweet potato, onion and  eggplant)

⅓ cup dried cranberries ( I used fresh pomegranate seeds instead)

3 spring onions, chopped

3 tablespoons toasted slivered almonds

3 tablespoons chopped fresh parsley

2 teaspoons chopped fresh mint