Summer Chickpea Salad with Apricots

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chickpea apricot salad

This chickpea salad,  good anytime with dried apricots, gets a midsummer upgrade here with chopped, fresh apricots. The chickpeas are mixed with Italian parsley and other herbs, kalamata olives, and extra virgin olive oil. I served it with a currant-pistachio rice pilaf, steamed cauliflower, and watermelon with lime juice and mint. Use one batch of my Basic Chickpeas cooked with bay leaves and garlic, or pull out two cans of chickpeas from the cupboard.

I adapted the Turkish Garbanzo Salad from Puget Consumer’s Co-op’s deli, scaling PCC’s recipe down from commercial size, making it lighter and less vinegary, and using the fresh apricots instead of the original dried ones.

PCC is a large and successful food co-op known for its community contributions like cooking classes and a farmland preservation trust. I also appreciate their online recipe files.

5.0 from 2 reviews

Summer Chickpea Salad with Apricots

 

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Prep time

15 mins

Total time

15 mins

 

Author: adapted by Mary Saylor from PCC deli recipe

Recipe type: bean salad

Serves: 4

Ingredients

• For the dressing:
• 2 Tbs. red wine vinegar
• 2 Tbs. extra virgin olive oil
• 1 tsp. minced garlic
• 1½ tsp. Dijon mustard
• 1 tsp. dried marjoram
• 1 tsp. dried oregano
• 2 tsp. paprika
• ¾ tsp. salt
• several generous grinds of black pepper
• For the salad:
• 5 cups freshly cooked garbanzo beans (see my Basic Chickpeas recipe) or 2 15 oz. cans garbanzo beans
• ⅓ cup chopped green onion (scallion), about 3 stalks (or red or sweet white onion)
• ⅓ cup chopped Italian parsley
• ½ cup chopped fresh or ⅓ cup finely chopped dried apricots
• 2 Tbsp. chopped pitted Kalamata olives

Instructions

1. Combine dressing ingredients with garbanzo beans in a large bowl.
2. Add remaining ingredients.
3. Serve, or if you have time (ideal but not required), marinate for several hours and then serve.

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