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