Plums are also delicious—and beautiful—in place of apricots.
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
How to Make It
Preheat oven to 450°.
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.
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.
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Meh...I agree that in the time specified the chickpeas don't get very crispy. I like the overall combination though; so this would probably be better with some tweaking. I used plums and spinach as these were what I had on hand, and Vidalia onion for myself, none for the husband as he doesn't like them. Not sure what the orange rind adds. We'll finish up the leftovers (only tossed 2 servings' worth for now) but I don't know that I'd make this again.
After reading the reviews, it seemed the oven was not a good idea to try and crisp the chickpeas both because it didn't seem to crisp them and it also made a mess in the over. So, I tried it in a non-stick frying pan on the stove top with the lid slightly ajar. Seemed to do the job - chickpeas crisp - at least as much as chickpeas will be - and no oven mess.
This was delicious. I didn't have coriander so I left it out and I used rice wine vinegar instead of white wine vinegar. I also used some baby spinach and spring greens instead of the arugula which I didn't have on hand. Next time I'll put more onion and more greens - but we all loved it!
I liked this, but like everyone else, I'm unclear what the texture of the chickpeas is supposed to be. It seemed like a lot of work to go to for warm, mushy chick peas. I might try this again without cooking the chick peas at all, just combining everything cold.
Really enjoyed this salad - all the different flavors in this recipe really came together nicely. Another CL success with simple ingredients and big flavor. I used canned chickpeas and they were chewy, not crunchy, and did not pop in the oven. Wonder which texture the recipe is trying to achieve?
This salad was tasty, and I love a chance to use the apricots that show up so fleetingly in our grocery store. However, I wish I had known that the chickpeas will pop like popcorn while toasting! I will need to clean out my oven once it cools down!
The salad was fantastic with all of the flavors together. The one thing I would do differently next time is the chick peas. I didn't love the toasted texture, so next time I will just skip toasting them.
The apricots added a new and exciting twist to the conventional salad and worked great with the citrus orange dressing. The pepper taste of the arugula also complimented the pepper in the dressing while the chickpeas added substance and additional flavor with their seasonings. My chickpeas were firm but not crunchy. I am uncertain whether this was the intention of the recipe or just my less than perfect oven.
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