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