Spiced Chickpeas and Apricot Salad

My new favorite salad! Very summery with deep earthy spices, a citrus-y dressing and sweet ripe apricots. It just might become your new favorite, too!

Adapted from Cooking Light magazine:


  • spinach
  • 1 large apricot, pitted and sliced
  • 1/4 cup crumbled feta cheese
  • 1/2 cup sliced red onions
  • 1 15oz can of chickpeas
  • 1.5 tsp cumin
  • 1/2-1 tsp ground coriander
  • 1 tbs olive oil


  • 1/2 tsp grated orange rind
  • 2 tsp white wine vinegar
  • 2 tsp olive oil
  • 2 tsp tablespoons fresh orange juice
  • 1 pinch of salt
  • freshly ground black pepper

Drain, rinse and pat dry 1 can of chickpeas. In a small tupperware container or a ziplock bag, pour in chickpeas, 1 tbs olive oil, a few pinches of salt, cumin and coriander, then shake and bake: Spread on a foil lined baking pan and toast on 450F for 20 min or until crunchy, stirring once or twice.  Remove and set aside to cool. In a large salad bowl, add several handfuls of spinach, top with onions, apricots, feta and toasted chickpeas. Pour over dressing and serve immediately.

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