2 ounces cans chickpeas (garbanzo beans), rinsed and drained
3 tbsp lemon juice
2 tsp packed brown sugar
2 tsp ground cumin
1 ½ tsp garam masala
1 tsp ground coriander
¼ tsp ground cinnamon
¼ tsp cayenne pepper
2 5 ounces packages fresh baby spinach
¾ cup dried apricots, cut into thin slices
½ small red onion, thinly sliced
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 the skillet and set aside.
In a large bowl combine spinach, apricots, and red onion. Add warm chickpea mixture; toss well to combine.
Divide salad among serving plates. Serve immediately.