13 Ingredients
  • 3 cups cooked or canned chickpeas, rinsed, drained, and patted dry
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 cup olive oil, divided
  • 1 teaspoon grated orange rind
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 tablespoons fresh orange juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup thinly vertically sliced red onion
  • 4 large apricots, pitted and sliced
  • 4 cups baby arugula leaves
  • 1/2 cup (2 ounces) crumbled feta cheese
Nutrition
354
18% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

31% 20

Saturated

21% 4

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

12% 35

Carbs (net)

- 26

Fiber

36% 9

Sugars

- 11

Sugars, added

- 0

Protein

23% 11

Cholesterol

4% 13

Sodium

21% 495

Calcium

16% 156

Magnesium

11% 46

Potassium

7% 340

Iron

13% 2

Zinc

12% 1

Phosphorus

24% 167

Vitamin A

8% 70

Vitamin C

12% 11

Thiamin (B1)

7% 0

Riboflavin (B2)

13% 0

Niacin (B3)

4% 1

Vitamin B6

19% 0

Folate equivalent (total)

17% 68

Folate (food)

- 68

Folic acid

- 0

Vitamin B12

10% 0

Vitamin D

0% 0

Vitamin E

18% 3

Vitamin K

18% 21
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