Ingredients:

  • 2 cups fresh garbanzo beans (approximately 400g)
  • 1 medium cucumber, diced (about 150g)
  • 1 red bell pepper, diced (about 150g)
  • 1 cup cherry tomatoes, halved (about 150g)
  • ¼ red onion, finely chopped (about 50g)
  • ¼ cup fresh parsley, chopped (about 15g)
  • ¼ cup fresh mint, chopped (about 15g)
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon honey (or maple syrup for a vegan option)
  • Salt and pepper to taste

Instructions:

  1. If fresh, rinse garbanzo beans under cold water.
  2. Optionally blanch in boiling water for 2-3 minutes for a tender texture; drain and cool.
  3. Dice cucumber and red bell pepper.
  4. Halve cherry tomatoes.
  5. Finely chop red onion, parsley, and mint.
  6. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified.
  7. In a large mixing bowl, combine garbanzo beans, cucumber, bell pepper, tomatoes, red onion, parsley, and mint.
  8. Pour the dressing over the salad and toss gently to combine.
  9. Adjust seasoning with more salt, pepper, or lemon juice as needed.
  10. Serve immediately or chill for 30 minutes to meld flavors.