Toasted Chickpea and Apricot Salad

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 340
  • Fat: 19.3g
  • Saturated fat: 4g
  • Monounsaturated fat: 10.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 10.9g
  • Carbohydrate: 32.8g
  • Fiber: 7.4g
  • Cholesterol: 13mg
  • Iron: 3mg
  • Sodium: 567mg
  • Calcium: 150mg

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. 1. Preheat oven to 450°.
  2. 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. 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.
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