Toasted Chickpea and Apricot Salad

Name: Toasted Chickpea and Apricot Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges apricots, pitted and sliced; 946 milliliters baby arugula leaves; 0 teaspoons freshly ground black pepper; 710 milliliters cooked or canned chickpeas, rinsed, drained, and patted dry; 57 grams 1/2 cup crumbled feta cheese; 1 teaspoon ground coriander; 2 teaspoons ground cumin; 0 teaspoons kosher salt; 59 milliliters olive oil, divided; 118 milliliters thinly vertically sliced red onion; 2 Tbsps fresh orange juice; 1 teaspoon grated orange rind; 2 Tbsps white wine vinegar

Toasted Chickpean and Apricot Salad is a gluten free and vegetarian recipe with 4 servings. One portion of this dish contains approximately 14g of protein, 20g of fat, and a total of 397 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. A mixture of apricots, olive oil, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the chickpeas you could follow this main course with the Allergen-free Brownies as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

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.

Ingredients you will need

Beans

Cooking Oil

Equipment you will use

Roasting Pan

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.

Ingredients you will need

Apricot