Moroccan chickpea salad

Current rating: 4 (11 ratings)
Serves 4
Prep 20
Cook 5
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.
  • 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

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  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.

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