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

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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