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Toasted Chickpea and Apricot Salad

myrecipes.com
serves 4
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 lettuce or arugula
  • 1/2 cup (2 ounces) crumbled feta cheese
Picture
Preparation
Step 1  Preheat oven to 450°.

Step 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.

Step 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 lettuce and/or arugula, tossing to combine. Sprinkle with cheese.


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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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