Ingredients
Scale
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 English cucumber, quartered
- 1 cup grape tomatoes, chopped
- 1 large garlic clove, finely minced
- ½ cup red onion, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- 1 1/2 tablespoons extra virgin olive oil
- 1 medium lemon, juice from
- ½ teaspoon kosher salt
- Freshly ground black pepper
Instructions
- In a large bowl, combine the garbanzo beans, black beans, cucumber, chopped tomatoes, minced garlic, chopped red onion, parsley, and mint.
- In a small bowl, whisk together the olive oil and lemon juice until smooth.
- Pour the dressing over the salad mixture, season with ½ teaspoon salt and freshly ground black pepper to taste, and toss with a large spoon.
- Let the salad sit at room temperature for 30 minutes to enhance the flavors, or refrigerate for later serving.
Notes
Add more veggies like bell peppers or corn for extra flavor and crunch.
This salad can be made ahead of time and stored in the refrigerator for up to 2 days after preparation.
Adjust seasoning as per preference for a personalized taste.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.