Source: Better Homes and Gardens
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Spinach Salad with Indian-Spiced Garbanzos, Apricots, and Onions

Ingredients

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Directions

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  • In a large skillet heat 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. Bring mixture just to a simmer. Remove from heat; cover skillet. Set aside.

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

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  • Divide mixture among six dinner plates. If desired, garnish with broken pieces of Toasted Pappadams. Serve immediately.

Nutrition Facts (Spinach Salad with Indian-Spiced Garbanzos, Apricots, and Onions)

339 calories; 11 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 325 mg sodium. 591 mg potassium; 53 g carbohydrates; 9 g fiber; 22 g sugar; 9 g protein; 0 g trans fatty acid; 52 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 1 mg vitamin b6; 189 mcg folate; 0 mcg vitamin b12; 131 mg calcium; 5 mg iron;

Toasted Pappadams

Ingredients

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Directions

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  • Preheat broiler to high. Arrange pappadams in a single layer on an ungreased baking sheet. Broil pappadams 6-inches from heat for 15 to 30 seconds or until they bubble and turn golden on one side. Using tongs, gently turn pappadams; broil about 5 seconds or until bubbly and golden on the other side. Remove pappadams from oven and let cool. Break each pappadam into 5 or 6 pieces.

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Reviews (1)

6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
01/07/2016
omission here?"2ounce cans garbanzo beans (chickpeas), rinsed and drained"