Cucumber, Avocado, and Garbanzo Salad with Feta, Lemon, and Mint
(This is an old recipe from the early days of my blog. Now I would probably make Cucumber Avocado Salad instead of this one, but I am leaving the printer-friendly recipe here in case there are still people who are fans of this version.)
1 can (15.5 oz.) garbanzo beans
1 large European cucumber or 2 medium cucumbers
1/2 cup chopped fresh mint (or less if you’re not a big fan of mint; you could substitute another herb like cilantro, basil, or parsley if you don’t like mint at all.)
2-3 oz. crumbled Feta (about 1/2 cup, I used My Favorite Feta Cheese)
2 T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
2 tsp. red wine vinegar
1/4 tsp. Greek Seasoning (probably optional, but it does add flavor)
fresh-ground black pepper to taste
1/4 cup extra-virgin olive oil
2 T finely crumbled Feta
Drain the garbanzos into a colander placed in the sink, rinse well with cold water (until no more foam appears), and let the beans drain while you make the dressing.
Whisk together the lemon juice, red wine vinegar, Greek Seasoning (if using), fresh-ground pepper, and olive oil, then stir in the finely crumbled Feta. Pat the beans dry with a paper towel if they seem wet; then put them in a bowl with a snap-on lid, add the dressing, stir to coat all the beans with dressing, and marinate in the fridge with the bowl covered for an hour or two. (You can marinate less time if you’re in a hurry.)
When you’re ready to assemble the salad, cut off both ends of the cucumber, peel off thin strips of the peel, and slice lengthwise in fourths and then into bite-sized pieces. Crumble the Feta cheese. Wash the mint if needed and chop or snip into thin strips.
Peel and dice the avocados and immediately stir avocado into the beans/dressing, stirring gently to coat the avocado with dressing. Add the cucumber, mint, and feta and stir GENTLY to combine, just until the ingredients are barely mixed. Serve right away or chill for an hour or two.