Cucumber and Tomato Salad with Garbanzo Beans and Basil
I found a recipe on Kalyn’s Kitchen that looked so good I just had to try it. I adapted it a bit to work with what I had on hand and it turned out delicious. I loved that it was super easy to make and that my whole family gobbled it up. I served this salad with the Balsamic, Basil, and Garlic Chicken Breasts along with fresh berries for a healthy and delicious meal. Thanks for the inspiration Kalyn!
Combine the white balsamic vinegar, canola oil, olive oil, garlic, sugar, sea salt and freshly cracked pepper, to taste, in a large bowl; whisk until well combined. Add the garbanzo beans to the bowl with the vinaigrette then stir until evenly coated. Set aside for flavors to mingle while you chop the veggies.
Once you have chopped all of the vegetables, add them to the bowl with the garbanzo beans and the vinaigrette. Mix until well coated Let the salad sit for about 15 minutes so the veggies soak up the vinaigrette. Add the feta cheese and fresh basil right before serving. Enjoy.
Side Note: If your red onion is strong in flavor, dice it then soak it in ice cold water for a few minutes to remove some of the strong flavor.