Turkish Garbanzo Salad

Loves the Insant Pot, uses almost daily for husband and self. Studies Indian cuisine as a hobby. Fond of cooking ahead and freezing inspired by Deborah Taylor Hough's Once A Month cooking sites

Tangy with a subtle sweetness

Two cans garbanzo beans, drained

About 15 to 20 dried Turkish Apricots, chopped

(available at most Safeways in packages or at stores selling products in bulk) Put them in the food processor and pulse into small chunks adding a sweetness throughout the salad.)

About 20 pitted Kalamata olives sliced into chunks (I often use a can of regular black olives)

8 green onions, chopped

subheading: Dressing:

2 lg. cloves garlic, pressed or chopped fine

½ cup vegetable oil

¾ cup wine vinegar

1 tablespoon Dijon mustard

1 teaspoon oregano

1 teaspoon marjoram

¼ teaspoon salt (I omit)

¼ to ½ cup chopped parsley (I omit)

Whisk dressing ingredients together well.

Add beans, apricots, olives and onions.

Place in covered bowl to marinate (or ideally in a 1 quart size Ziploc bag)

Let marinate for at least several hours . Serve on greens.

It keeps well.

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