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Cucumber and Tomato Salad with Garbanzo Beans and Basil

Cucumber and Tomato Salad with Garbanzo Beans and Basil

I found a recipe on Kalyn’s Kitchen that looked so good I just had to try it.  I adapted it a bit to work with what I had on hand and it turned out delicious.  I loved that it was super easy to make and that my whole family gobbled it up.  I served this salad with the Balsamic, Basil, and Garlic Chicken Breasts along with fresh berries for a healthy and delicious meal.  Thanks for the inspiration, Kalyn!

Cucumber and Tomato Salad with Garbanzo Beans and Basil

How to Make a Cucumber and Tomato Salad with Garbanzo Beans and Basil

Combine the white balsamic vinegar, canola oil, olive oil, garlic, sugar, sea salt, and freshly cracked pepper, to taste, in a large bowl; whisk until well combined.  Add the garbanzo beans to the bowl with the vinaigrette then stir until evenly coated.  Set aside for flavors to mingle while you chop the veggies.

Once you have chopped all of the vegetables, add them to the bowl with the garbanzo beans and the vinaigrette. Mix until well coated  Let the salad sit for about 15 minutes so the veggies soak up the vinaigrette.  Add the feta cheese and fresh basil right before serving.  Enjoy.

Side Note:  If your red onion is strong in flavor, dice it then soak it in ice-cold water for a few minutes to remove some of the strong flavor.

Cucumber and Tomato Salad with Garbanzo Beans and Basil

 

 

Cucumber and Tomato Salad with Garbanzo Beans and Basil

Cucumber and Tomato Salad with Garbanzo Beans and Basil

Prep Time: 10 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: American
Servings: 6 - 8
Author: Pam / For the Love of Cooking

Ingredients

White Balsamic Vinaigrette:

  • 2 tbsp white balsamic vinegar
  • 2 tbsp canola oil
  • 1 tbsp olive oil
  • 1 clove of garlic minced
  • ½ tsp sugar
  • Sea salt and freshly cracked pepper to taste

Salad:

  • ½ can of garbanzo beans rinsed & drained
  • 2 cucumbers peeled, seeded, and diced
  • Several cherry tomatoes halved
  • 2 tbsp red onion diced
  • 2 tbsp feta cheese
  • 2 tbsp fresh basil chopped

Instructions

  • Combine the white balsamic vinegar, canola oil, olive oil, garlic, sugar, sea salt and freshly cracked pepper, to taste, in a large bowl; whisk until well combined. Add the garbanzo beans to the bowl with the vinaigrette then stir until evenly coated. Set aside for flavors to mingle while you chop the veggies.
  • Once you have chopped all of the vegetables, add them to the bowl with the garbanzo beans and the vinaigrette. Mix until well coated Let the salad sit for about 15 minutes so the veggies soak up the vinaigrette. Add the feta cheese and fresh basil right before serving. Enjoy.
  • Side Note: If your red onion is strong in flavor, dice it then soak it in ice cold water for a few minutes to remove some of the strong flavor.
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16 Comments

    1. I make this for my family and have two who can’t eat cheese. I make the salad and serve the cheese on the side so everyone can enjoy. It is a family favorite year around.

  1. Minus the beans, my mom used to make this salad almost every night in the summer when I was growing up…. it helped that we had cucumbers and tomatoes growing in our garden every summer 🙂

  2. I love all these wonderful summer salads that everyone is finding! Our cukes and tomatoes are comin’ on strong – here’s a great salad to add to the dinner roster! Thanks, Pam and Kalyn!

    PS – Great hint about the strong onions!