Low in salt, and packed full of fibre, protein, and iron, this nutritious chickpea salad has a unique flavour twist. Enjoy it on its own or as a side to your favourite dish. 

Prep time
20 mins
Cook time
5 mins
4 serves


  • 1 tbsp 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 tbsp salad seeds (mix of sesame and sunflower seeds), toasted

How to make:

  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.
This healthy recipe was created by the nutrition team at Sanitarium Health Food Company. You can find this one and hundreds more here.