Turkish Chickpea Salad Recipe

Easy cold salad, perfect for sunny days when its too hot to cook. Also great for a side dish at a potluck or a quick vegetarian lunch. Tastes better the second day but I can never wait that long to dig into this! And since it comes together in one bowl, it's light on dishes which is a bonus!

Ingredients

◦ 6 tablespoons red wine vinegar

◦ 3 tablespoons olive oil

◦ 1 Tbsp minced garlic

◦ 1 Tbsp Dijon mustard

◦ 1/2 Tbsp dried marjoram

◦ 1/2 Tbsp dried oregano

◦ 1Tbsp cumin

◦ 1Tbsp paprika

◦ 1 teaspoon salt

◦ 1 teaspoon black pepper

◦ 3 (14-ounce) cans garbanzo beans, rinsed and drained

◦ 1/2 red onion, chopped

◦ 1/4 bunch flat parsley, chopped

◦ 1/2 cup thinly sliced dried Turkish apricots

◦ 1/2 cup pitted kalamata olives - rinsed, drained and checked for pits

◦ 1 cucumber diced

◦ Optional - sunflower seeds or hemp hearts sprinkled on top before serving

Directions

Whisk spices and wet ingredients together in bowl. Then add the rest of the ingredients and mix well. Ideally chill for a few hours and allow to marinate before serving.

Enjoy!