Garbanzo Cucumber Salad

Name: Garbanzo Cucumber Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
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

Total Time Prep/Total Time: 10 min.

Yield 8 servings

Test Kitchen Approved

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

In 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.