I love salads, especially ones that I can make ahead and get better with time. I found this Turkish garbanzo bean salad at my local PCC deli, fell in love, and had to share it with all of you. It’s got a surprising twist, which one wouldn’t expect from a deli salad- dried apricots. I like the unsulfured Turkish apricots from Trader Joe’s. However, you can use any dried apricot. For that matter, I bet it would be good with a variety of dried fruits (dried cherries in particular). Enjoy!
Turkish Garbanzo Bean Salad
2- 15 oz. cans (about 3 cups) *garbanzo beans, rinsed and drained
1/4 cup red wine vinegar, here’s the brand Cook’s Illustrated recommends
1/4 cup extra virgin olive oil
1 tsp minced garlic
1 1/2 tsp dijon mustard, see which brand Cook’s Illustrated recommends
1 tsp dried marjoram
1 tsp dried oregano
1 1/2 tsp paprika (preferably smoked or plain)
3/4 tsp salt
3/4 tsp pepper, freshly ground
1/3 cup red onion, chopped
2-3 Tbs Italian parsley, chopped
5 Tbs dried apricots, thinly sliced
1/4 cup pitted kalamata olives, drained and cut in half
Toss all ingredients in a medium sized bowl. Can be served immediately, but best made a day ahead for full depth of flavor.
*If you buy and soak your own garbanzo beans, I highly recommend purchasing a pressure canner and canning pints of beans yourself. This saves time, money and there’s no BPA residue involved! I use this (American made) pressure canner and can’t recommend it highly enough!
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