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  • 1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed with cold water
  • 1 small English cucumber (the plastic- wrapped kind), diced, or 1 regular cucumber, peeled, seeded,* and diced
  • 1 cupcherry or grape tomatoes, halved
  • 2 tablespoonsolive oil
  • 1 tablespoon red wine vinegar or fresh lemon juice
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon kosher salt


  1. Put all the ingredients in the bowl and stir well. Now taste the salad. Does it need more vinegar or lemon juice or a pinch more salt? If so, add it and taste again.
  2. Cover and refrigerate at least 1 hour and up to overnight to let the flavors blend.