1can19 oz. no salt added chickpeas, drained and rinsed
2cups/4 oz. shredded carrots
1/3cupthinly sliced red onion
1/4cupfinely chopped fresh mint
1/4cupfinely chopped fresh parsley
1/4cup/1.25 oz. chopped dried apricotsdivided
2tbsp./0.5 oz. toasted chopped pistachios
Orange Vinaigrette:
1tbsp.finely grated orange zest
1/3cuporange juice
1/3cupred wine vinegar
3tbsp.extra-virgin olive oil
1tbsp.honey
4tsp.minced fresh gingerroot
2clovesgarlicminced
1tsp.ground cumin
1/2tsp.ground coriander
1/4tsp.each salt and pepper
Instructions
Cook pasta according to package directions. Drain and set aside.
Orange Vinaigrette: Whisk together orange zest, orange juice, red wine vinegar, oil, honey, ginger, garlic, cumin, coriander, salt and pepper.
In large bowl, toss pasta with vinaigrette. Stir in chickpeas, carrots, red onion, mint, parsley, and half of the apricots. Transfer to serving platter; sprinkle with remaining apricots and pistachios.