• ¼ extra virgin olive oil
  • 2 cloves garlic, minced
  • 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


  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 the 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. Serve immediately.