Turkish Garbanzo Bean Salad That Will Make You Want More

Recipe by Katie Mae, adapted from Recipe by PCC Natural Markets
Makes 1½ cups | Ready in 10 minutes | Stores 1 week in fridge


5 kalamata olives, pitted
3 garlic clove, sliced
2 Turkish apricots, sliced
2 tablespoons red wine vinegar
2 tablespoons lemon juice
½ tablespoon stone-ground mustard
½ teaspoon dried marjoram
½ teaspoon dried oregano
½ teaspoon paprika
1½ cups cooked garbanzo beans (15oz can, drained and rinsed)
½ cup thinly sliced red onion
10 kalamata olives, pitted and sliced
6 Turkish apricots, sliced
¼ cup fresh parsley, chopped


  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