Garbanzo Cucumber Salad
This crisp, refreshing salad is great for a barbecue or potluck.—Sharon Semph, Victorville, California
Ingredients
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 medium cucumber, sliced and quartered
- 1/2 cup sliced ripe olives
- 1/3 cup chopped red onion
- 1/4 cup minced fresh parsley
- 3 tablespoons canola oil
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon salt, optional
- 1/8 teaspoon pepper
Directions
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1In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over vegetables and toss. Serve immediately or chill up to 24 hours.
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