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

1. 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.

2. 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.

3. 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.