Turkish Garbanzo Bean Salad That Will Make You Want More

When I lived in Seattle, one of my favorite places to visit was PCC, a natural foods market.

It was actually the first stop on date night more times than I’d like to admit—simply because they have a very impressive prepared foods section. I’m a huge fan and former catering specialist of Whole Foods Market, and I still think PCC’s food comes out on top.

The only thing downside is, the dishes can be quite high in oil, including their Turkish Garbanzo Bean Salad.

The solution: make my own! And now you can make your own, too!

I’m excited to offer you my easy and delicious oil-free take on this Turkish Garbanzo Bean Salad. The combination of Mediterranean spice, salty olives, and a tangy sweetness from the dried apricots makes this a salad that you’ll crave.

Plus, it’s just as yummy when it’s chilled as it is warm, so it’s a great dish to bring to work or take on long road trips.
Recipe by Katie Mae, adapted from Recipe by PCC Natural Markets
Makes 1½ cups | Ready in 10 minutes | Stores 1 week in fridge


  1. Add 5 olives, garlic cloves, apricots, red wine vinegar, lemon juice, mustard, marjoram, oregano, and paprika to a blender. Blend into a creamy vinaigrette.
  2. In a medium-size bowl, combine the beans, onion, olives, apricots, and parsley.
  3. Pour the dressing over the salad fixings. Toss well. Enjoy right away or store in an airtight container to save for later.

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Turkish Garbanzo Bean Salad 2