This garbanzo 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.
Saffron flavors the rice and gives it a beautiful yellow color that goes nicely with the yellow-orange mangos, while the macadamia nuts add richness and a little texture.
