Garbanzo Bean Salad

 

YUMMY----(The parsley, onions, and garlic came out of my garden)

2 Cup garbanzo beans, rinsed and drained 1/4 red onion, diced 1/2 cup fresh parsley, minced 1/4 cup kalamata olives, pitted, sliced 1/4 cup Turkish apricots, slivered 3 T organic extra virgin olive oil or flax seed oil 2 T Barengo Gourmet Red Wine Vinegar 1 clove garlic, minced

1 T Dijon Mustard

1/2 T each: marjoram, oregano, paprika

1 Tsp sea salt

black pepper to taste

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