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
- 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.