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Apricot Chickpea Salad

Christina Conrad of Seattle

Episode: KCTS 9 Cooks: Kitchen Classics

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


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


  • 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


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.


There are 1 comments

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Made this the same day it posted on fb. This is the best! Great flavors and even better the next day. I will be making this again!

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