Toasted Chickpea and Apricot Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Plums are also delicious—and beautiful—in place of apricots. Ingredients:
3 cups cooked or canned chickpeas, rinsed, drained, and patted dry |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1/4 cup olive oil, divided |
1 teaspoon grated orange rind |
1 1/2 tablespoons white wine vinegar |
1 1/2 tablespoons fresh orange juice |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup thinly vertically sliced red onion |
4 large apricots, pitted and sliced |
4 cups baby arugula leaves |
1/2 cup (2 ounces) crumbled feta cheese |
Directions:
1. Preheat oven to 450°.
2. Combine first 3 ingredients in a roasting pan, and drizzle with 2 tablespoons oil, shaking pan to coat beans. Roast at 450° for 20 minutes, stirring once.
3. Combine remaining 2 tablespoons oil, rind, vinegar, juice, salt, and pepper in a large bowl, stirring with a whisk. Stir in onion and apricots, tossing gently to coat. Add warm beans and arugula, tossing to combine. Sprinkle with cheese.
|
|