Click on a category to see more recipes in this category
Ingredients
1 (15 oz) Can garbanzo beans (chickpeas)
1 1/2 Cups English cucumber, peeled & diced
1 1/2 Cups tomatoes, diced
1 Jalapeno, seeds, pith removed, finely diced
1/2 Cup red onion, finely diced
1/2 Cup cilantro, minced
2-3 Tablespoons minced basil
2-3 Tablespoons minced mint
2 Garlic cloves, mashed
1 Teaspoon salt
2 Tablespoons freshly squeezed lemon juice
1 Teaspoon Dijon mustard
2 Teaspoons rice vinegar
3 Tablespoons extra virgin olive oil
Freshly ground black pepper
Instructions
Rinse and drain chickpeas. In a medium bowl, combine the chickpeas, cucumber, tomato, jalapeno, red onion, and herbs.
In a small bowl, mash together the garlic and salt. Whisk in the lemon juice, mustard, vinegar and olive oil, season to taste with pepper.
Toss the dressing into the chickpeas and vegetables. Let it sit for at least an hour in the refrigerator. Give it one final toss before serving.