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Turkish Garbanzo Bean Salad |
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2 Cup
garbanzo beans, rinsed and drained |
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1/4 red onion, diced |
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1/2 cup fresh parsley, minced |
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1/4 cup kalamata olives, pitted,
sliced |
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1/4 cup Turkish apricots, slivered |
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3 T organic extra virgin olive oil
or flax seed oil |
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2 T Barengo Gourmet Red Wine Vinegar |
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1 clove garlic, minced |
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1 T Dijon Mustard |
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1/2 T each: marjoram, oregano,
paprika |
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1 Tsp sea salt |
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black pepper to taste |
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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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