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Toasted Chickpeas, Arugula and Apricot Salad

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 baby arugula leaves

1/2 cup (2 ounces) crumbled feta cheese

Preheat oven to 450°. 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. 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 arugula, tossing to combine. Sprinkle with cheese.

This entry is related to the following products. Click on any of them for more information.
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