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.