Toasted Chickpea and Apricot Salad

Toasted Chickpea and Apricot Salad Recipe
Photo: John Autry; Styling: Cindy Barr
Plums are also delicious—and beautiful—in place of apricots.

Yield:

4 servings (serving size: about 1 2/3 cups salad and 2 tablespoons cheese)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional 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

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

Preparation

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.