Toasted Chickpea Salad
This is a take off from MYRecipes.Their recipes are so good but I have a tendency to change everything.
This is my version.
2 cans of drained and rinsed chick peas
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/3 cup olive oil
2 teaspoons grated orange rind
3 tablespoons wine vinegar
3 tablespoons orange juice
1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup diced red onion, Cut these the size of the chic peas
8 diced dried apricots mixed with one tablespoon honey
4 big handfuls of baby arugula
1/2 cup feta, blue or goat cheese.
I always use a little more cheese because I LOVE it.
Mix the drained chic peas with the two tablespoons oil, cumin, turmeric, coriander, salt , pepper and garlic powder.
Roast at 450 degrees for twenty minutes.
Combine orange juice, orange rind, vinegar, oil, salt and pepper.
Mix the warm, roasted chickpeas with the onions
Add the orange dressing
Mix in the arugula and apricots
Top with the cheese
Garnish with orange slices and olives
I love this warm but it was pretty good at room temperature
I also made this with lemon juice and rind instead of the orange, but you have to add one teaspoon of honey to the juice.
Feel free to add some sunflower seeds, pumpkin seeds, walnuts or almonds.
The original recipe called for fresh apricots but they were too expensive.