Step 1

In a small bowl, whisk together the red wine vinegar, olive oil, garlic, Dijon mustard, marjoram, oregano, paprika, salt, and pepper.

Step 2

Combine the garbanzo beans, red onion, dried apricots, kalamata olives, and Italian parsley in a large bowl. Pour in the dressing and mix to fully coat.

Step 3

Fold in the baby spinach. Salt and pepper to taste. Top with the chopped pistachios. Serve immediately, garnished with additional fresh parsley.