Servings: 4 Servings
Roasted Chickpea and Apricot Salad
A fresh, unique salad recipe with apricots and roasted chickpeas
Ingredients
- 1 15- ounce can garbanzo beans drained and rinsed
- ¼ cup olive oil divided
- 2 teaspoons ground cumin
- 1 pinch cinnamon
- Zest of one orange
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh orange juice
- ¼ teaspoon salt
- Pinch black pepper
- ¼ red onion thinly sliced
- 4 large ripe apricots pitted and sliced
- 6 cups baby arugula leaves or mixed greens
- ½ cup crumbled feta cheese
Instructions
- Preheat the oven to 450 degrees.
- In a mixing bowl, toss the garbanzo beans with 2 tablespoons of olive oil, the ground cumin and a pinch of cinnamon and salt.
- Spread garbanzo beans on a parchment-lined cookie sheet and bake for 20 minutes, stirring half-way through.
- In a salad bowl or mixing bowl, whisk together the other 2 tablespoons of olive oil, vinegar, orange juice, salt and pepper.
- Add the red onion and apricots and mix to coat in oil.
- Add the arugula (or mixed greens) and mix.
- Once the garbanzo beans are out of the oven, add them to the salad warm, along with the feta cheese and toss together.
- Serve in heaping portions with some delicious barbecue and enjoy!
Nutrition
Serving: 1grams