Tuesday, July 30, 2013

Food for Thought

a Turkish garbanzo salad
paired with coffee and cream
satisfies the senses
and calls out to the dream.



Turkish Garbanzo Bean Salad - Vegan

2 cups garbanzo beans, rinsed and drained
1/4 red onion, diced
1/2 cup fresh flat leaf parsley, minced
1/4 cup pitted kalamata olives, sliced
1/4 cup dried apricots, chopped
2 T. extra-virgin olive oil
3 T. red wine vinegar
1 T. kalamata olive brine from olive jar
1 clove garlic, minced
1 T. Dijon Mustard
1/2 t. each:  marjoram, oregano, paprika
1 t. sea salt
black pepper to taste

Mix together all ingredients and serve or refrigerate.  This salad tastes best the next day, after all the flavors have had a chance to seep into the beans. 

Some add feta to make it betta.

2 comments:

  1. That does sound delicious. We were just talking about falafel the other day, and it reminded me that we don't eat garbanzo beans often enough.

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  2. You've become a vivacious Vegetarian! This looks delish!

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