Hands on time: 20 minutes Total time: 20 minutes
Makes 4 cups
Ingredients
- 1 (15oz) can garbanzo beans – drained and rinsed with cold water
- 1 small English cucumber – diced, or 1 regular cucumber, peeled, seeded* and diced
- 1 cup cherry or grape tomatoes – halved
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or fresh lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
Preparation Steps
- Wash your hands with soap and water, then gather all of your equipment and ingredients and put them on a counter.
- Put all of the ingredients in the bowl and stir well. Now taste the salad. Does it need more vinegar or lemon juice or a pinch more salt? If so, add it and taste again.
- Cover and refrigerate at least 1 hour and up to overnight to let the flavors blend.
*To seed a cucumber, cut it in half lengthwise and scoop the seeds out with a teaspoon. TOP THIS: Add 1 cup pitted olives (any kind) and a cup crumbled feta cheese (Source: ChopChop Family)