I confess to not being a great fan of salads – too much limp lettuce and tasteless tomatoes as a child. However, as we move from the more satisfying soup season into those sunny days where salads are de-rigeour I am challenging myself to make one new vegetarian salad a week.
This blog will be my attempt to keep this commitment (& perhaps some kind reader/s will supply me with a recipe or two – hint, hint).
I have gotten off to a good start this week with this very yummy salad. I think it is the tahini dressing that makes it special.
Moroccan chickpea, carrot & spinach salad
In a non stick fry pan heat for about 3 minutes
- 1 tbs oil
- 2 tsp ground cumin
- 2 cloves garlic, and
- 400g can of chickpeas (drained & rinsed)
[this light frying adds a nice toasty & nutty flavour to the salad]
Heat in microwave for 1 minute
- 1/3 cup currants
- 1/2 cup orange juice
Drain currants and use the juice for mixing/stirring with
- 1/4 cup tahini
[This is the yummy dressing]
In a big bowl put
- chickpea mixture, currants, 2 grated carrots, handful of baby spinach leaves
Drizzle over tahini dressing, and top with
- 2 tbs salad seeds (I used 1 tbs sunflower, & 1 tbs pumpkin)