Apricot Chickpea Salad

With Kalamata Olives and Shallots

Being totally honest, Apricot Chickpea Salad wasn’t my idea.  I had it at a local market and fell in love with the salty, sweet, buttery, tangy flavors.  I saved my container and brought it to work the next day.  “We need to make this.  It’s amazing,” I said to a co-worker, Dana.  She took the ingredient list and began to tinker around.  Together we tasted and came up with, in my opinion, a more balanced flavor profile.  Chopped kalamata olives keep the saltiness alive but don’t over power and Turkish Apricots (the brown ones) develop sweet earthy flavor.  Since the garbanzo beans are dense, it really takes a day for the salad to develop, but totally worth it.  I brought this to a New Years Eve party and it was a hit (plus friendly to all eating constitutions… no dairy, meat, or gluten.)

Watch me make this live on KCTS 9 Cooks Classics

Serves 4:
1 – 16oz can garbanzo beans, drained, and rinsed
6 Turkish apricots, sliced
2 tablespoons fresh parsley, chopped
10 kalamata olives, roughly chopped
Vinaigrette:
2 tablespoons extra virgin olive oil
3 1/2 tablespoons red wine vinegar
1 garlic clove, minced
1 large shallot (or 2 small = ¼ cup), sliced thin
Juice of ½ lemon
¼ teaspoon salt
¼ teaspoon freshly cracked pepper
¼ teaspoon dried marjoram

In a small bowl, mix all ingredients for vinaigrette.  In a large bowl, combine beans, apricots, parsley and olives.  Add vinaigrette to beans, mix to coat.  Let marinate for at least an hour* before serving at room temperature.

 *Even better the next day, so make extra!

Keywords: vegan, food that cleanses, food on the go, garbanzo beans, bean salad