Moroccan Chickpea Salad

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2 x 400g (14 oz) cans of chickpeas (garbanzos) drained, rinsed & strained

1 red onion, diced

2 cloves garlic, minced

½ cup dried cranberries (chopped Turkish apricots would work beautifully here too)

1 preserved lemon, rind only, finely chopped

Juice of 1 fresh lemon

½ cup olive oil

2 tbs soy sauce

1 tbs ground cumin

1 tbs paprika

1 tbs ground cinnamon

2 cups baby spinach leaves

¼ cup finely chopped parsley

½ cup Greek yoghurt

⅓ cup pistachios, roughly chopped

Pomegranate molasses

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