Turkish Garbanzo Bean Salad

“A flavorful bean dish that works great as a side or a stand alone meal. I borrowed this recipe from PCC Natural Food Market. It’s also Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free and Wheat-free but NOT flavor-free! Very full flavored and delicious”

IngredientsTurkish Garbanzo Bean Salad

  • 4 cans garbanzo beans
  • 3/4 cup red wine vinegar
  • 3/4 cup olive oil
  • 1 tablespoon minced garlic (3 cloves)
  • 5 teaspoons Dijon mustard
  • 3 teaspoons dried marjoram
  • 2 teaspoons dried oregano
  • 5 teaspoons paprika
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1/2 red onion, chopped
  • 1/4 bunch Italian parsley, de-stemmed and chopped
  • 1 cup thinly sliced dried Turkish apricots
  • 1/2 cup pitted kalamata olives, rinsed, drained and
    checked for pits

Directions

  1. Rinse canned beans well and drain.
  2. Whisk together vinegar, oil, garlic, Dijon mustard,
    marjoram, oregano, paprika, salt and black pepper until dressing is combined.   Toss with beans.
  3. Combine onion, parsley, apricots and olives with bean/dressing mixture. Let marinate in refrigerator for several hours before serving.

Footnotes

273 calories per 1/2 cup serving

Tags: , , , , , , , , , , ,

Categories: Beans & Lentils, Vegan

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3 Comments on “Turkish Garbanzo Bean Salad”

  1. November 4, 2011 at 9:05 pm #

    this looks a delicious way to eat the beans

  2. A Tablespoon of Liz
    November 4, 2011 at 9:12 pm #

    This looks amazing.. I love all of the flavors… apricots, olives, yum!

  3. November 8, 2011 at 1:24 am #

    yum!!! must try!

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