Turkish Garbanzo Bean Salad

Turkish Garbanzo Bean Salad
Created By: Chef Ryan Town/Moscow Food Co-op
Use: York Garbanzo Beans, Pedrosillano Garbanzo Beans
Yields: 4-6 servings
Vegan

Turkish Garbanzo Bean Salad
Recipe and photo courtesy of Chef Ryan Town and Moscow Food Co-op. Served at Palouse-Clearwater Food Coalition's 2019 "Love Your Farmer, Love Your Food" conference.

Ingredients for the salad:
2 cups PNW Co-op York or Pedrosillano garbanzo beans, cooked and drained (about 1 cup dried)

1 red onion, diced

1 bunch Italian parsely, chopped

3/4 cup dried apricots or raisins

1/2 cup Kalamata olives, chopped

Ingredients for the dressing:
1/2 cup olive oil

1/2 cup red wine vinegar

2 cloves local garlic, minced finely

Spices to taste: dried oregano, dried marjoram, black pepper, sea salt

Let's Cook!
Add garlic, oregano, marjoram, salt and pepper to olive oil in a small bowl. Once combined, slowly add red wine vinegar, whisking vigorously to emulsify.

In a separate bowl, combine the garbanzo beans, onion, parsley, dried fruit and Kalamata olives.

Gently fold dressing into beans and vegetables. Cover and refrigerate until cold, then serve.