This Mediterranean Cucumber Salad hits all the right notes with crunchy cucumbers and bell peppers, savory chickpeas and kalamata olives, and a tangy Greek vinaigrette on top. I love to make it as a healthy side dish on pizza night.
15ouncecan of garbanzo beansdrained and rinsed (1 can)
½cupfeta cheese crumblesmore if desired
1tbspred wine vinegar
Juice of 1 lemonabout 2 tbsp
1large garlic cloveminced
3/4tspkosher saltmore to taste, if needed
Fresh cracked pepper
Prepare all the salad ingredients and place all the ingredients, except for feta, in a large serving bowl.
Whisk all the dressing ingredients together in a glass jar until smooth. Pour the dressing over the salad just before serving. Add feta crumbles and toss.
When I serve this salad to guests, I usually put the feta on the side because not everyone likes feta or some people have a dairy intolerance or aversion.You can save leftover salad in a storage container for 1-2 days. If the mixture starts to ferment, discard it. The salad is best enjoyed immediately after dressing the salad.