Moroccan Chickpea, Carrot & Spinach Salad

• 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 currants
• 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)

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. Combine orange juice and currants in a tea cup. Microwave for 1 min until hot, drain & reserve orange juice.
3. Combine currants, chickpea micture, carrots, green onions, spinach & coriander in a large bowl.
4. To make dressing: Combine tahini & reserved orange juice, season to taste, whisk to combine & drizzle over salad.
5. Toss salad through to coat in dressing and sprinkle with seeds to serve.

olive oil, ground cumin, chickpeas, garlic, orange juice, currants, carrots, green onions, baby spinach leaves, coriander leaves, tahini, salad seeds

Taken from www.food.com/recipe/moroccan-chickpea-carrot-spinach-salad-385496 (may not work)