Community Pick
Cucumber and Garbanzo Bean Salad
"A friend of mine gave me this recipe. I love having this during the summer time."
photo by Ashley Cuoco
- Ready In:
- 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 425.24 g can garbanzo beans, drained
- 1 medium cucumber, sliced and quartered
- 78.78 ml chopped red onion
- 59.14 ml minced parsley
- 118.29 ml sliced olive
- 44.37 ml vegetable oil
- 44.37 ml red wine vinegar
- 14.79 ml sugar
- 14.79 ml lemon juice
- 2 garlic cloves, minced
- 1.23 ml salt
- 0.61 ml ground pepper
directions
- In a medium bowl, combine beans, cucumber, onion, parsley and olives.
- In another bowl or jar combine remaining ingredients, mix well.
- Pour over salad and toss.
- Serve immediately or chill for up to 24 hours.
Questions & Replies
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I made this many times. I use green olives for the saltiness and I do not add tomatoes as I see from photos that many others do.
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Red onions are 8n a lot of recipes but are very strong. A good substitute? -
Serving Size: 1 (122) g shows in the Nutrition Info. Recipe states "serves 6". Exactly what is the serving size for the nutrition info? Thank You. -
what kind of olive... 1 cup of olive.. lol
Reviews
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What a great summer salad!!! So light and refreshing. A great make-ahead dish when you are having a crowd over. Everyone loved the combination of ingredients. I especially liked the garbanzo beans mixed in with the cucumbers! I have made a copy of this to put in my "keeper" recipe notebook. Thank you so much for sharing this great salad. :-)
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hello, Why is there tomatoes in the picture but not in the recipe? And I don't see olives in the picture.
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Quite good, I only wished I'd made more! Next time, I think I'll add some fresh tomatoes. -
LOVED this! It was a perfect lunch along with a small cup of yogurt. I made three changes: first I skipped the olives (just not a big fan) and secondly I used a total of 2 cukes just b/c I had them. Lastly, I used extra virgin olive oil instead of vegetable oil. It was great! Plenty of dressing for the larger salad. Thanks for sharing! -
You mention sugar I don’t see it in the recipe????
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Tweaks
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You mention sugar I don’t see sugar in the recipe ????
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Loved this! I made it without oil using the fat free "oil" substitute found here http://www.veg4health.com/fat_free_oil_substitite.html My other change was to reduce the sugar by half and make up for the other half using an equivalent amount of stevia. This was still soo delicious and I plan to use the dressing on other salads. -
Love this salad!! I had some cucumbers from our garden that I wanted to use in a salad and I am so glad I decided on this recipe. I used cilantro instead of parsley and kalamata olives, but otherwise followed the directions. Great blending of flavors and the cucumbers add a refreshing touch. This is definitely a keeper! Thanks! -
This is a great way to introduce often overlooked and unloved parsley into a meal. Together the salad combination is a nice meld of flavors, and lends itself well to personal preferences. I followed reviewers' suggestions--used stevia instead of sugar, added tomatoes/feta cheese and omitted the olives. Whatever way it is made, this basic recipe is a sure winner. Thanks, Lori. -
Absolutely delicious. I see that this is very clearly a summer salad, but it's winter here in georgia and it was fantastic ;) I substituted balsamic vingar for the red wine vinegar and reduced the amount by half. I also replaced the vegetable oil with olive oil, added three cloves of garlic instead of two, as well as adding minced red bell pepper, grape tomotoes, and fresh mozarella. Yum.
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RECIPE SUBMITTED BY
Lori Bailey
United States
