Summer Chickpea Salad with Apricots
Author: adapted by Mary Saylor from PCC deli recipe
Recipe type: bean salad
Prep time:
Total time:
Serves: 4
- 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
- Combine dressing ingredients with garbanzo beans in a large bowl.
- Add remaining ingredients.
- Serve, or if you have time (ideal but not required), marinate for several hours and then serve.
Recipe by Fit and Fed at http://fitandfed.net/2012/08/04/turkish-summer-garbanzo-chickpea-salad-apricots/
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