Turkish Garbanzo Salad

We had not BBQ’ed since the power went out during  blizzard last Christmas.  I do not normally eat turkey, but I have to confess I tried some of the BBQ’ed breast meat and it was damned good.  We’ve almost decided to make it a tradition to BBQ our Christmas turkey every year, but that’s another story for another time.    

Yesterday was a beautiful warm spring day, so we got the old Webber out,  cleaned it up and lit it.   Our first REAL BBQ for spring.  The guys ate grassfed beef burgers, while us girls enjoyed our Morningstar Meatless patties on a bun.    I made some fresh kale soup, sliced up the first fresh spring strawberries, roasted asparagus and bought a tasty garbanzo bean salad from the PCC Deli.   I had sampled three salads — all made with organic ingredients– then settled on the Turkish Garbanzos.   Now that we’ve all tried it, I plan to make it myself.  It was delicious and different and full of protein. 

PCC publishes many recipes on their home page to the right.  Here’s the recipe for the salad I had last night. 

Turkish Garbanzo Bean Salad Recipe
2 Cup garbanzo beans, rinsed and drained

1/4 red onion, diced

1/2 cup fresh parsley, minced

1/4 cup kalamata olives, pitted, sliced

1/4 cup Turkish apricots, slivered

3 T organic extra virgin olive oil or flax seed oil

2 T Barengo Gourmet Red Wine Vinegar

1 clove garlic, minced

1 T Dijon Mustard

1/2 T each: oregano, paprika

1 Tsp sea salt

black pepper to taste

Mix together all ingredients and serve or refrigerate. This salad tastes even better the next day, after all the flavors have had a chance to seep into the beans.
Prep time; 10 minutes

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