Moroccan Chickpea, Carrot & Spinach Salad

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 tablespoons ground cumin
• 400 g chickpeas, drained & rinsed
• 2 garlic cloves, crushed
• 1/2 cup orange juice
• 1/3 cup currants
• 2 carrots, coarsely grated
• 3 green onions, sliced diagonally
• 100 g baby spinach leaves
• 1/3 cup coriander leaves, chopped
• 1/4 cup tahini
• 2 tablespoons toasted salad seeds (sesame & sunflower)

Recipe

• 1 heat oil in a non-stick frypan over medium heat, add cumin, chickpeas and garlic, cook stirring often, for 3 minutes remove from heat.
• 2 combine orange juice and currants in a tea cup. microwave for 1 min until hot, drain & reserve orange juice.
• 3 combine currants, chickpea micture, carrots, green onions, spinach & coriander in a large bowl.
• 4 to make dressing: combine tahini & reserved orange juice, season to taste, whisk to combine & drizzle over salad.
• 5 toss salad through to coat in dressing and sprinkle with seeds to serve.