I was looking for a really good cucumber salad recipe, and my friend, Sharon, shared this one with me. With her permission, I'm sharing it with you, too, because it's THAT GOOD!
It’s packed with lots of healthy vegetables and adds a protein punch with delicious chickpeas!
Ready to serve in less than 30 minutes, it’s easy to make and is absolutely amazing! Pair it with sliced Italian or French bread and a glass of wine for dinner or enjoy it alone as a light lunch.
INGREDIENTS:
For the Salad:
- English cucumbers (seedless), 2 - diced but not peeled
- Celery - 2 stalks, diced
- Red bell pepper - 1, cleaned and diced
- Yellow bell pepper - 1, cleaned and diced
- Garbanzo beans (chick peas) - 1 15-oz. can, drained
- Grape tomatoes - 1 pint, rinsed and halved
- Sugar snap peas - ½ cup, diced
For the Dressing:
- ¼ c. red wine vinegar
- ¼ c. extra virgin olive oil
- ½ tsp. dried oregano
- ¼ tsp. sugar (or other sweetener alternative)
DIRECTIONS:
In a mixing bowl, combine the diced vegetables and the chick peas.
Whisk together the ingredients for the dressing and pour over the combined vegetables.
FUN FACT: Most people consider cucumbers to be a vegetable but they are actually a fruit, like pumpkins and watermelons. They can be sliced and eaten alone with little salt on them, or cut into sticks and served on a veggie tray with a some Ranch dressing or hummus (my favorite!).
Cucumber Salad
Ingredients
For the Salad
- 2 English (seedless) cucumbers, diced but not peeled
- 2 Celery stalks, dices
- 1 Red Bell pepper, cleaned and diced
- 1 Yellow Bell pepper, cleaned and diced
- 1 Garbanzo beans (chick peas), drained
- 1 pint grape tomatoes, cleaned and halved
- ½ cup Sugar snap peas, cleaned and diced (optional)
- Feta cheese
For the Dressing
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- ½ tsp. dried oregano
- ¼ tsp. sugar (or other sweetener alternative)
Instructions
- In a large mixing bowl, combine all the ingredients for the salad, tossing to mix well
- Pour the dressing over the salad and mix well to coat
- Sprinkle the Feta cheese on the top
- Serve immediately
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
This is incredible! Thanks