Spinach Salad with Indian-Spiced Chickpeas, Apricots, and Onion

  • Makes: 6 servings
  • Serving Size: 2 cups
  • Yields: about 12 cups
  • Start to Finish: 20 mins
Rate me!


Spinach Salad with Indian-Spiced Chickpeas, Apricots, and Onion
Ingredients
1/4
extra virgin olive oil
2
cloves garlic, minced
2
ounce cans chickpeas (garbanzo beans), rinsed and drained
3
tablespoons lemon juice
2
teaspoons packed brown sugar
2
teaspoons ground cumin
1 1/2
teaspoons garam masala
1
teaspoon ground coriander
1/4
teaspoon ground cinnamon
1/4
teaspoon cayenne pepper
2
5 ounce packages fresh baby spinach
3/4
cup dried apricots, cut into thin slices
1/2
small red onion, thinly sliced
 
Toasted Pappadams (optional)
Directions
  1. In a large skillet heat olive oil over medium heat. Add garlic; cook for 1 minute. Remove skillet from heat. Add garbanzo beans, lemon juice, brown sugar, cumin, garam masala, coriander, cinnamon, and cayenne pepper. Return skillet to heat. Bring mixture just to a simmer. Cover skillet and set aside.
  2. In a large bowl combine spinach, apricots, and red onion. Add warm chickpea mixture; toss well to combine.
  3. Divide salad among serving plates. If desired, garnish with broken pieces of Toasted Pappadams. Serve immediately.
Toasted Pappadams
Ingredients
4
7-inch plain pappadams
Directions
  1. Preheat broiler. Arrange pappadams in a single layer on an ungreased baking sheet. Broil 6 inches from heat for 15 to 30 seconds or until bubbly and golden on one side. Using tongs, gently turn pappadams; broil about 5 seconds or until bubbly and golden on the other side. Let cool. Break each pappadam into 5 or 6 pieces.
Nutrition Facts (Spinach Salad with Indian-Spiced Chickpeas, Apricots, and Onion)
    Per serving:
  • 339 kcal cal.,
  • 11 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 325 mg sodium,
  • 53 g carb.,
  • 9 g fiber,
  • 22 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X