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

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

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

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

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.
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Nutrition Facts (Spinach Salad with Indian-Spiced Chickpeas, Apricots, and Onion)

  • Per serving:
  • 339 kcal ,
  • 11 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 325 mg sodium ,
  • 53 g carb. ,
  • 9 g fiber ,
  • 22 g sugar ,
  • 9 g pro.
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