Moroccan-Spiced Chickpea Salad with Citrus Vinaigrette

In a small skillet over medium heat, toast 1/4 cup of sliced almonds until golden brown, about 3-4 minutes, stirring frequently to prevent burning. Set aside to cool.

In a small bowl, mix 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, 1/2 teaspoon paprika, 1/8 teaspoon cayenne pepper (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

In a medium skillet over medium heat, add 1 tablespoon of olive oil. Add the drained chickpeas and sprinkle with the spice mixture. Cook for 5-6 minutes, stirring occasionally, until the chickpeas are lightly toasted and coated with spices. Remove from heat and let cool.

For the citrus vinaigrette, zest the orange and lemon into a small bowl. Juice half the orange (about 1/4 cup) and half the lemon (about 2 tablespoons) into the bowl. Add 2 tablespoons olive oil, 1 teaspoon honey, and a pinch of salt. Whisk until well combined.

In a large bowl, combine the spiced chickpeas, 1 diced red bell pepper, 1/2 diced cucumber, 1/4 cup finely diced red onion, 1/4 cup chopped mint leaves, 1/4 cup chopped parsley, and 1/4 cup diced dried apricots.

Pour the citrus vinaigrette over the salad and toss gently to combine. Let sit for 5 minutes to allow flavors to meld.

Segment the remaining half of the orange by cutting away the peel and pith, then carefully cutting between the membranes to release the segments.

Top the salad with orange segments and toasted almonds just before serving.