Moroccan chickpea salad

Packed full of fibre, protein and iron and low in salt, this nutritious chickpea salad has a unique flavour twist. Enjoy it on its own or as a side to your favourite dish.

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.