Cucumber and Tomato Salad with Garbanzo Beans and Basil
Servings 6
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 the vegetables, add them to the bowl with the garbanzo beans and the vinaigrette; mix until well-coated.
- Let the salad sit for 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 too strong in flavor, dice it then soak it in ice water for a few minutes to remove some of the strong flavor.