Description
A vibrant, healthy salad perfect for a light lunch or side dish. Sweet apricots and crunchy chickpeas create a delightful flavor combination.
Ingredients
Units
Scale
- 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