Moroccan chickpea salad
Recipe provided by Sanitarium
Serves 4
Ingredients
1 tbs olive oil
2 tsp 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
⅓ spring onion, sliced diagonally
100g baby spinach leaves
⅓ cup coriander leaves, chopped
¼ cup tahini
2 tbs salad seeds (mix of sesame and sunflower seeds), toasted
Method
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, onion, 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.