Moroccan Chickpea, Carrot & Spinach Salad

Ingredients

• 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 currant
• 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)

Directions

1. 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. 2

   Combine orange juice and currants in a tea cup. Microwave for 1 min until hot, drain & reserve orange juice.

3. 3

   Combine currants, chickpea micture, carrots, green onions, spinach & coriander in a large bowl.

4. 4

   To make dressing: Combine tahini & reserved orange juice, season to taste, whisk to combine & drizzle over salad.

5. 5

   Toss salad through to coat in dressing and sprinkle with seeds to serve.