Moroccan Chickpea and Orange Salad

1 medium onion(s), red, finely sliced
1 Tbsp vinegar
2 medium orange(s)
410 gm cooked chickpeas, can, drained and rinsed
2 bunch(es) spinach, 2 generous handfuls baby spinach leaves
1/8 tsp ground cinnamon, ground, or ground allspice
1/4 tsp mint leaves, fresh
1/8 tsp table salt, (1 pinch), or to taste
1/8 tsp black pepper, 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.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user LIFEFIRST.