Turkish Garbanzo Bean Salad Recipe

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

  1. 2- 15 oz. cans (about 3 cups) *garbanzo beans, rinsed and drained

  2. 1/4 cup red wine vinegar, here’s the brand Cook’s Illustrated recommends

  3. 1/4 cup extra virgin olive oil

  4. 1 tsp minced garlic

  5. 1 1/2 tsp dijon mustard, see which brand Cook’s Illustrated recommends

  6. 1 tsp dried marjoram

  7. 1 tsp dried oregano

  8. 1 1/2 tsp paprika (preferably smoked or plain)

  9. 3/4 tsp salt

  10. 3/4 tsp pepper, freshly ground

  11. 1/3 cup red onion, chopped

  12. 2-3 Tbs Italian parsley, chopped

  13. 5 Tbs dried apricots, thinly sliced

  14. 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!

#salad #slowcarb #lunch #slowcarbdiet #DairyFree #vegetarian #healthyrecipe #TimFerriss #weightloss #vegan #TheFourHourBody #grainfree #The4HourBody #4hourbody #lowsugar #eggfree #healthyfoods #glutenfree

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