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Cucumber and Tomato Salad with Garbanzo Beans and Basil

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Total Time
10 mins
Servings: 6
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Once you have chopped all the vegetables, add them to the bowl with the garbanzo beans and the vinaigrette; mix until well-coated.
  4. Let the salad sit for 15 minutes so the veggies soak up the vinaigrette.
  5. Add the feta cheese and fresh basil right before serving. Enjoy.
  6. 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.