Of course, as much as I love the recipe exactly as Carol makes it, I had to adapt it to what I am likely to have in my pantry. So, while the original calls for shallots, I just added extra garlic because I never have shallots around. I also added half again as many olives because I love them. Finally, I don't have marjoram around so I left it out.
This versions makes a double batch, because a single batch will never be enough for me!
2 15-ounce cans chickpeas, drained and rinsed
12 dried, unsweetened apricots, chopped
20-30 Kalamata olives, chopped or sliced
1/4 c. parsley, chopped
Juice of a lemon
3-4 TBSP sherry vinegar or red wine vinegar
3-4 cloves garlic, minced or chopped
1 tsp salt
1/2 tsp black pepper
1/4 c. extra virgin olive oil
- Combine chickpeas through parsley in a medium bowl
- Whisk vinaigrette together in a small bowl. Taste and adjust seasonings as needed
- Add vinaigrette to other ingredients and mix well
- Let marinate in refrigerator at least one hour