Toasted Chickpea Salad

28 Mar

unnamed (34)

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.

Orange Slices

Olives

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.

 

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: