• 2 Ratings

Make this spinach salad recipe a meal by adding your protein of choice alongside the Indian-spiced chickpeas. (We love grilled chicken or salmon!)

Source: Better Homes and Gardens
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Spinach Salad with Indian-Spiced Chickpeas, Apricots, and Onion

Ingredients

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Directions

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  • 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.

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  • In a large bowl combine spinach, apricots, and red onion. Add warm chickpea mixture; toss well to combine.

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  • Divide salad among serving plates. If desired, garnish with broken pieces of Toasted Pappadams. Serve immediately.

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

339 calories; 11 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 325 mg sodium. 591 mg potassium; 53 g carbohydrates; 9 g fiber; 22 g sugar; 9 g protein; 5248 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 1 mg vitamin b6; 189 mcg folate; 131 mg calcium; 5 mg iron;

Toasted Pappadams

Ingredients

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Directions

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  • 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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Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0