Di’s Moroccan chickpea salad
(Adapted slightly from a recipe on the Sanitarium Health & Wellbeing website)
This salad has a wonderful mix of flavours and great texture and is fast becoming a favourite around here. It goes very well with your favourite gourmet sausages or fried halloumi or tofu. Just perfect for your next barbecue!
Serves 8 or more
- 2 tblsp olive oil
- 1 tblsp ground cumin
- ½ tsp sweet paprika
- 2 x 400g can chickpeas, drained, rinsed well
- 2 garlic cloves, crushed
- 2/3 cup orange juice
- 1/2 cup currants
- 2 medium carrots, coarsely grated
- 2-3 spring onions, sliced
- Seeds from 1 pomegranate (optional)
- 80g baby spinach leaves
- ½ cup coriander leaves, chopped
- ¼ cup tahini
- 1 tblsp white wine vinegar
- salt and freshly ground black pepper
- Heat the oil over medium heat in a non-stick frying pan. Add crushed garlic, cumin, paprika and chickpeas. Cook, stirring, for about 3 minutes until chickpeas are well coated and fragrant. Remove from heat and set aside to cool slightly.
- Combine currants and orange juice in a bowl. Microwave until hot (about 1 minute). Set aside for 5 minutes then drain and reserve the orange juice for the dressing.
- Combine chickpea mixture, currants, carrots, spring onion, pomegranate seeds (if using), spinach and coriander in a large salad bowl.
- Dressing: Combine tahini, white wine vinegar and reserved orange juice in a screw-top jar, season to taste with salt and pepper then shake well. Drizzle dressing over salad just before serving and gently toss to combine. You may not need all the dressing – it will keep for 2-3 days in the fridge.
- Sprinkle toasted sunflower seeds or pepitas on top for a bit of crunch.
- Substitute dried cranberries for the currants.
To make this salad into a substantial main course just top with grilled halloumi and a squeeze of lemon juice, or marinated and fried tofu.