Sugarlaws

Cucumber and Tomato Salad with Marinated Garbanzo Beans, Feta, and Herbs

A bright chopped salad of cucumbers, tomatoes, feta, herbs, and tangy marinated chickpeas that makes a fresh, hearty meal or side.

Breakfast · 9 ingredients

Prep 20 min · Total 5 hr 35 min · Makes 4 servings

Cucumber and Tomato Salad with Marinated Garbanzo Beans, Feta, and Herbs

Ingredients

  • 1 can garbanzo beans rinsed and drained well
  • 2 T balsamic vinegar
  • 3 T good quality extra virgin olive oil
  • 1/2 tsp. Spike Seasoning
  • 1 1/2 cups diced tomatoes
  • 1 1/2 cups diced cucumbers with skin on
  • 1/2 cup chopped fresh basil, parsley, or oregano
  • Salt and fresh ground black pepper to taste
  • 1/2 cup crumbled Feta, plus more to add at the table if desired

Directions

  1. Pour the garbanzo beans into a colander and rinse them thoroughly, until the foamy liquid is gone. If any loose skins slip off, you can pick them out if you like. Leave the beans to drain for at least 15 minutes, or blot them with a paper towel if they still look very wet.
  2. Whisk together the olive oil, balsamic vinegar, and Spike Seasoning.
  3. Transfer the beans to a small Ziploc bag, add the dressing, and refrigerate them to marinate for 4-6 hours or longer.
  4. When it is time to assemble the salad, take the beans out of the refrigerator and pour them into a colander, catching and saving the marinade.
  5. Check the dressing and adjust if needed with a little more balsamic vinegar and olive oil. If you want the same amount used here, add 2 T more olive oil and 1 T more balsamic vinegar, or use less if you prefer a drier salad.
  6. Dice the tomatoes, and if they are especially juicy, set them in a colander to drain while you get the rest ready.
  7. Slice the cucumbers lengthwise into 4 long pieces, then cut them crosswise into pieces about 1/2 inch wide. If they seem watery, dab them dry with a paper towel.
  8. Wash the basil or other herbs in a salad spinner, spin them dry or pat them dry with paper towels, then cut them with herb scissors or roughly chop them with a chef’s knife.
  9. In a bowl, combine the tomatoes, cucumbers, garbanzo beans, and basil, then toss everything with the reserved dressing.
  10. Add salt and freshly ground black pepper to taste, then fold in the crumbled Feta gently.
  11. Serve immediately, with extra Feta at the table if desired.
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