Have you seen all the stone fruit popping up all over the place in the grocery store? The peaches, the cherries, the apricots, the nectarines. Spring has brought us a bounty of delicious produce and making a tasty salad out of our spring fruit is a dern good idea. Does this salad have the ability to heal sunburn? No. But it’s fresh, springy, easy to make in a hurry and tastes great!
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Roasted Chickpea and Apricot Salad
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
A vibrant, healthy salad perfect for a light lunch or side dish. Sweet apricots and crunchy chickpeas create a delightful flavor combination.
Ingredients
- 1 15-ounce cans (425 g) garbanzo beans
- 1/4 cup olive oil
- 2 tsp ground cumin
- 1 pinch cinnamon
- Zest of one orange
- 2 tbsp red wine vinegar
- 2 tbsp fresh orange juice
- 1/4 tsp salt
- Pinch black pepper
- 1/4 cup red onion
- 4 large ripe apricots
- 6 cups (1420 ml) baby arugula leaves
- 1/2 cup crumbled feta cheese
Instructions
- Preheat the oven to 450°F (224°C).
- In a mixing bowl, toss the garbanzo beans with 2 tablespoons of olive oil, ground cumin, a pinch of cinnamon, and salt.
- Spread the garbanzo beans on a parchment-lined cookie sheet and bake for 20 minutes, stirring halfway through.
- In a salad bowl, whisk together 2 tablespoons of olive oil, vinegar, orange juice, salt, and pepper.
- Add the red onion and apricots and mix to coat.
- 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.
Notes
- For extra flavor, roast the chickpeas for 25-30 minutes, until deeply browned.
- Substitute dried apricots (rehydrated in warm water) for fresh ones if needed.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the chickpeas may soften slightly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 15
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 10
- Protein: 12
- Cholesterol: 10
Frequently Asked Questions
Should I use canned or dried apricots in this salad?
Dried apricots work best here. Their chewy texture and concentrated sweetness contrast nicely with the crunchy roasted chickpeas. Cut them into small pieces so they distribute evenly.
How do I get the roasted chickpeas really crispy?
Dry the chickpeas thoroughly with a towel after draining. Toss with oil and roast at 400F for 25 to 35 minutes, shaking the pan halfway through. They should be golden and crunchy when done. 
How far in advance can I assemble this salad?
Prep the components separately up to a day ahead, but toss them together just before serving. The roasted chickpeas lose their crunch if they sit in the dressing too long.
