(This is an older recipe that was updated into a version with lower carbs called Tomato Cucumber Chickpea Salad. I’m keeping the original version back in the archives so anyone who was a fan of that can still find it.

(Makes 4-6 servings, depending on what else, if anything, you serve with it. Recipe inspired by The South Beach Diet Quick and Easy Cookbook, with lots of adaptations.)

Ingredients:

  • 1 can garbanzo beans (chickpeas) rinsed and drained wel
  • 1 1/2 cups diced cucumbers with skin o
  • 1 1/2 cups diced tomatoes (drained in colander if the tomatoes are extra juicy
  • 2 T balsamic vinegar (I like Fini Balsamic Vinegar
  • 3 T good quality extra virgin olive oi
  • 1/2 cup chopped fresh oregano (or basil
  • salt and fresh ground black pepper to taste
  • 1/2 cup crumbled Feta (or goat cheese)

Instructions:

  • Put garbanzo beans in colander and rinse very well until no more foam appears. Remove any chickpea skins that come off when you’re rinsing the beans.
  • Let beans drain at least 15 minutes. (I sometimes pat them dry with a paper towel if I’m in a hurry and they seem quite wet.)
  • Mix olive oil and balsamic vinegar 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 have at least 3 T 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. (If cucumbers seem wet, pat dry with paper towel.)
  • Wash oregano, spin dry or dry with paper towel, and coarsely chop using a chef’s knife.
  • Combine tomatoes, cucumbers, garbanzo beans and oregano and toss with reserved salad dressing.
  • Season salad with salt and fresh ground black pepper to taste.
  • Divide salad among individual serving plates, and top with crumbled Feta or Goat cheese just before serving.

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