Cucumber and Garbanzo Bean Salad
photo by Ashley Cuoco
- Ready In:
- 1 (15 ounce) can garbanzo beans, drained
- 1 medium cucumber, sliced and quartered
- 1⁄3 cup chopped red onion
- 1⁄4 cup minced parsley
- 1⁄2 cup sliced olive
- 3 tablespoons vegetable oil
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground pepper
- 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.
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. :-)
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!
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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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