Orange, Spinach, Fennel & Chickpea Salad
TOTAL TIME: 30 MINUTES
1 tbs extra virgin olive oil
400 g can chickpeas, drained and rinsed
2 garlic cloves, finely chopped
½ cup natural almonds, roughly chopped
1 tsp Moroccan spice mix
2 oranges, peeled, pith removed and cut into rounds
100g baby spinach leaves
1 bulb baby fennel, shaved
2 green onions (shallots), trimmed and thinly sliced
½ pomegranate, pulp removed
Flatbread and lemon wedges, to serve
⅓ cup Greek-style natural yoghurt
1 tbs tahini
1 tsp pomegranate molasses (optional)
Heat oil in a medium frying pan over medium heat. Add chickpeas, garlic and almonds. Sprinkle with Moroccan spice mix and cook, tossing often, for 2 to 3 minutes until fragrant. Transfer to a plate and set aside to cool.
Combine oranges, spinach, fennel and green onions in a large bowl. Gently toss to combine. Set aside.
To make tahini yoghurt, combine all ingredients in a bowl. Season with salt and pepper. Mix until well combined. Set aside.
Spoon cooled chickpea mixture over orange mixture. Season with salt and pepper. Gently toss to combine. Spoon onto a serving platter and scatter over pomegranate seeds. Serve with tahini yoghurt, flatbread and lemon wedges.