Cucumber and Tomato Salad with Garbanzo Beans and Basil
Course Salad
Cuisine American
Prep Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 6- 8
Author Pam / For the Love of Cooking
Ingredients
White Balsamic Vinaigrette:
2tbspwhite balsamic vinegar
2tbspcanola oil
1tbspolive oil
1cloveof garlicminced
½tspsugar
Sea salt and freshly cracked pepperto taste
Salad:
½can of garbanzo beansrinsed & drained
2cucumberspeeled, seeded, and diced
Several cherry tomatoeshalved
2tbspred oniondiced
2tbspfeta cheese
2tbspfresh basilchopped
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.