Recipes/Apricot Chickpea Salad

Apricot Chickpea Salad

Presented by: Christina Conrad of Seattle

This recipe makes an appearance in my kitchen just about each week! It's perfect as a lunch, on the go or an accessory to dinner. Last summer I made a huge batch while on a family cabin trip and everyone went crazy for it, even the kiddos!

Serves 4

Ingredients

Main Ingredients

  • 1 16-ounce 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, 1/4 cup), sliced thin
  • 1/2 lemon, juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked pepper
  • 1/4 teaspoon dried marjoram

Preparation

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 at room temperature or slightly warm.

Comments

03/25/14

I think this is among the most vital info for me. And i’m glad reading your article.

03/24/14

This is a good tip especially to those fresh to the blogosphere. Short but very precise information… Many thanks for sharing this one. A must read post!

02/04/14

Initially this looked liked an Indian dish. But even though it looked Indian, it tasted really different from Indian tastes. And that’s what made me interested in the recipe of this dish. Thanks a lot for sharing it through this site.

11/11/13

What a good salad recipe. Some salads can be very boring which is why creative Salad Recipes are always needed.

08/17/13

This salad is fantastic! I will make this again and I plan to put it on top of my mixed green salad! Yum!!!

08/13/13

I found Turkish apricots in the bulk bins of our grocery store - just like the ones Christina used. I was pleasantly surprised that they are not as sweet as the "orange" steroid looking ones widely available. Delicious to eat on their own

As for this salad - it is fantastic. The tastes and textures are addicting. I cannot wait to serve it to guests and bring it to parties and gathering. This recipe is a keeper.

Good job Christina!

07/05/13

I served this yesterday at our annual 4th of July croquet tournament/luncheon, and it was a HUGE HIT! Fortunately I tripled the recipe; it was all gone. :-)

07/07/13

OMG! I brought it to a 4th of July gathering, as well. The host told me it was his favorite dish of the lot! So tasty & fresh!

06/21/13

Looks good. Will try.

06/21/13

By "Turkish" Apricot, do you mean a dried apricot or fresh?

06/21/13

Is it 1/2 Tablespoon of red wine vinegar, or 1-2 Tablespoons?

06/24/13

3 1/2 tablespoons red wine vinegar
taken from her blog
http://foodiewithalife.com/2012/01/02/apricot-chickpea-salad/

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