Apricot Chickpea Salad

Apricot Chickpea Salad

Christina Conrad of Seattle

Episode: KCTS 9 Cooks: Kitchen Classics

This recipe makes an appearance in my kitchen just about each week! It's perfect as a lunch, on the go or an accessory to dinner. Last summer I made a huge batch while on a family cabin trip and everyone went crazy for it, even the kiddos!

Serves 4


Main Ingredients

  • 1 16-ounce can garbanzo beans, drained and rinsed
  • 6 Turkish apricots, sliced
  • 2 tablespoons fresh parsley, chopped
  • 10 kalamata olives, roughly chopped


  • 2 tablespoons extra virgin olive oil
  • 3 1/2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1 large shallot (or 2 small, 1/4 cup), sliced thin
  • 1/2 lemon, juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked pepper
  • 1/4 teaspoon dried marjoram


In a large bowl, combine beans, apricots, parsley and olives. Add vinaigrette to beans, mix to coat. Let marinate for at least an hour before serving at room temperature or slightly warm.

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