Moroccan Chickpea, Carrot & Spinach Salad
- 1 tbsp olive oil
- 2 tbsp ground cumin
- 400g can chickpeas, drained and rinsed
- 2 garlic cloves, finely chopped
- ½ cup orange juice
- ⅓ cup currants
- 2 carrots, shredded or coarsely grated
- 3 green onions (shallots), sliced diagonally
- 100g baby spinach leaves
- ⅓ cup coriander leaves, chopped
- ¼ cup tahini
- 2 tbsp toasted salad seeds (mix of sesame and sunflower seeds)
- Heat oil in a medium non-stick frying pan over medium heat. Add cumin, chickpeas and garlic. Cook, stirring often, for 3 minutes. Remove from heat.
- Combine orange juice and currants in a tea-cup. Microwave for 1 minute until hot. Drain, reserve orange juice. Combine currants, chickpea mixture, carrots, green onions, spinach and coriander in a large bowl.
- To make dressing, combine tahini and reserved orange juice in a small bowl. Season to taste. Whisk to combine. Drizzle dressing over salad. Gently toss to combine. Sprinkle with salad seeds and serve.
Serves 4
Preparation time: 20 minutes
Cooking time: 40 minutes