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Moroccan chickpea salad

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.

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    • 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


    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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