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.


  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.

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


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