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Toasted Chickpea and Apricot Salad

Photo: John Autry; Styling: Cindy Barr
Hands-on time 30 mins
Total time 30 mins
Yield 4 servings (serving size: about 1 2/3 cups salad and 2 tablespoons cheese)
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

Nutrition Information

  • calories 340
  • fat 19.3 g
  • satfat 4 g
  • monofat 10.7 g
  • polyfat 1.6 g
  • protein 10.9 g
  • carbohydrate 32.8 g
  • fiber 7.4 g
  • cholesterol 13 mg
  • iron 3 mg
  • sodium 567 mg
  • calcium 150 mg

How to Make It

  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.