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1
FOR THE SALAD:
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Rinse the dried chickpeas and put them in a large pot. Cover with 3 inches of water. Bring the water and beans to a rolling boil, then reduce the heat to a slow simmer. Cover and cook until beans are tender, about an hour to an hour and a half. After 45 minutes, start checking the beans to see if they are done. When the beans are ready, add a large pinch of salt and drain. Allow the beans to cool. (To save on time, you can use two 15 ounce cans of chickpeas and rinse thoroughly).
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3
Cook the rice according to package instructions. In the last 10 minutes of cooking, add the apricots to the rice pot to allow them to plump. Cool the rice.
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4
While rice and chickpeas are cooking, preheat the oven to 400F. Toss the sweet potatoes with olive oil, cayenne pepper, and salt and pepper to taste. Roast, stirring occasionally, 20-25 minutes. Allow sweet potatoes to cool.
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5
Combine the rice, chickpeas, sweet potatoes, spinach, red onion, dried cranberries in a large bowl. Toss with yogurt dressing (below).
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6
FOR THE DRESSING:
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In a small bowl, combine the ginger, garlic, vinegar, honey, curry powder, salt, pepper, cilantro, yogurt, and lime juice. Adjust seasonings to taste. Pour over salad when serving.
