Moroccan Chickpea, Carrot & Spinach Salad - cooking recipe

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 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)

Preparation

Heat oil in a non-stick frypan over medium heat, add cumin, chickpeas and garlic, cook stirring often, for 3 minutes Remove from heat.
Combine orange juice and currants in a tea cup. Microwave for 1 min until hot, drain & reserve orange juice.
Combine currants, chickpea micture, carrots, green onions, spinach & coriander in a large bowl.
To make dressing: Combine tahini & reserved orange juice, season to taste, whisk to combine & drizzle over salad.
Toss salad through to coat in dressing and sprinkle with seeds to serve.