Turkish Garbanzo Bean Salad

A 2019 Love Your Farmer, Love Your Food Recipe

The Moscow Food Co-op deli prepared some great salads for this year’s Love Your Farmer event appetizers. Our thanks to Ryan Town, creative chef and the Co-op’s deli prepared food manager, for sharing his delicious recipes with the Local Foods, Local Flavors blog.

Garbanzo beans are often also called chickpeas.

Turkish Garbanzo Bean Salad:
2 cups PNW Farmers Co-op York garbanzo beans, cooked* and drained
1 red onion, diced
1 bunch Italian parsley, chopped
¾ cup dried apricots or raisins 
½ cup Kalamata olives, chopped
Dressing:
½ cup olive oil
½ cup red wine vinegar
2 cloves local garlic, minced finely
Spices to taste: dried oregano, dried marjoram, black pepper, sea salt
 
Add garlic, oregano, marjoram, salt and pepper to olive oil in a small bowl. Once combined, slowly add red wine vinegar, whisking vigorously to emulsify. In a separate bowl, combine the beans, onion, parsley, dried fruit and Kalamata olives. Gently fold dressing into beans and vegetables. Cover and refrigerate until cold, then serve.

*Are you new to cooking garbanzo beans (chickpeas) and lentils? The PNW Farmers’ Co-op makes it as easy as 1-2-3. Learn how to cook, freeze and spout chickpeas and lentils with their online guide to cooking legumes and FAQs.


Love Your Farmer 2019 Planning Team: Amanda Argona and Davy Frogley, City of Moscow/Moscow Farmers Market; Colette DePhelps, University of Idaho Extension/Palouse-Clearwater Food Coalition; Max Newland, Moscow Food Co-op; Marci Miller, Rural Roots, Inc.