Healthy Apricot Chickpea Salad
Serves 4
This has to be my most popular recipe!
I first had a version of this salad at a local Seattle 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 at the time, Dana. She took the ingredient list and began to tinker. 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, offer sweet earthy flavor. Since the garbanzo beans are dense, it really takes a day for the salad to develop, but totally worth it. One year I brought this to a New Year’s Eve party and it was a hit - plus friendly to all eating constitutions… no dairy, meat, or gluten.
Foodie note: It is even better the next day, so make extra!
Ingredients
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 or oregano
DIRECTIONS
In a small bowl, mix all ingredients for the 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.
