Cucumber and Tomato Salad with Marinated Garbanzo Beans, Feta, and Herbs
- 1 can garbanzo beans (chickpeas) rinsed and drained well
- 1 1/2 cups diced cucumbers with skin on
- 1 1/2 cups diced tomatoes (drained in colander if the tomatoes are extra juicy)
- 2 T balsamic vinegar
- 3 T good quality extra virgin olive oil
- 1/2 cup chopped fresh oregano (or use basil or parsley)
- salt and fresh ground black pepper to taste
- 1/2 cup crumbled Feta (or goat cheese)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cucumbers with, skin on (1 1/2 cups)
- Garbanzo beans (1 can)
- Oregano, fresh (1/2 cup)
- Tomatoes (1 1/2 cups)
- Condiments
- Balsamic vinegar (2 T)
- Cooking & Baking
- Olive oil, good quality extra virgin (3 T)
- Salt and fresh ground black pepper (1)
- Dairy
- Feta (1/2 cup)
Preparation
Read recipe preparation on kalynskitchen.com
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Published August 16, 2009 (3 years ago).
17 people saved this recipe.
