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

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

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

Ingredients

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

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

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