Cucumber and Tomato Salad with Marinated Garbanzo Beans, Feta, and Herbs
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
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
Put garbanzo beans in colander and rinse very well until no more foam appears. Let beans drain at least 15 minutes. Mix olive oil, balsamic vinegar, and Spike Seasoning with a whisk. Place beans in small Ziploc bag, pour dressing over and marinate beans in refrigerator 4-6 hours or longer. When you’re ready to prepare the salad, remove beans from refrigerator and drain them in a colander, reserving the dressing. Taste dressing for seasoning, and if you don’t think you have enough dressing, add a bit more balsamic vinegar and olive oil. Dice tomatoes and if they’re extra juicy, put in colander to drain while you prepare other ingredients. Cut cucumbers into fourths lengthwise, and then into pieces about 1/2 inch wide. Put basil or other herbs into salad spinner and wash, spin dry or dry with paper towels, and cut with herb scissors or coarsely chop using a chef’s knife. Combine tomatoes, cucumbers, garbanzo beans and basil in a bowl and toss with reserved salad dressing. Season salad with salt and fresh ground black pepper to taste, then gently mix in the crumbled Feta. Serve right away, with more Feta to add at the table if desired.