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Turkish Garbanzo Bean Salad That Will Make You Want More

Turkish Garbanzo Bean Salad

By Chef Katie Mae, adapted from Recipe by PCC Natural Markets
Makes 1½ cups | Ready in 10 minutes | Stores 1 week in fridge


  • 5 kalamata olives, pitted
  • 3 garlic clove, sliced
  • 2 Turkish apricots, sliced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • ½ tablespoon stone-ground mustard
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1½ cups cooked garbanzo beans (15oz can, drained and rinsed)
  • ½ cup thinly sliced red onion
  • 10 kalamata olives, pitted and sliced
  • 6 Turkish apricots, sliced
  • ¼ cup fresh parsley, chopped



  1. Add 5 olives, garlic cloves, apricots, red wine vinegar, lemon juice, mustard, marjoram, oregano, and paprika to a blender. Blend into a creamy vinaigrette.
  2. In a medium-size bowl, combine the beans, onion, olives, apricots, and parsley.
  3. Pour the dressing over the salad fixings. Toss well. Enjoy right away or store in an airtight container to save for later.

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