Moroccan chickpea and orange salad
1 medium, red, finely sliced
410 gm, can, drained and rinsed
2 bunch(es), 2 generous handfuls baby spinach leaves
⅛ tsp(s), ground, or ground allspice
¼ tsp(s), fresh
⅛ tsp(s), (1 pinch), or to taste
⅛ pinch, freshly ground, to taste
- In a large salad bowl, mix together the red onion and vinegar. Stir, then leave to marinate for about 10 minutes.
- Peel the oranges with a sharp, serrated knife, removing all the pith. Slice into segments, removing all the membrane. Add to the salad bowl with the chickpeas, spinach, cinnamon or allspice and mint leaves. Season with a little salt and plenty of ground black pepper. Toss together, then serve.Cook's tip: If you can't find chick peas, use a can of mixed beans instead.