1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon cumin
2 cans garbanzo beans [chickpeas], rinsed and drained
1 English cucumber, peeled, seeded and chopped
1/2 cup fresh parsley, chopped
1/3 cup drained oil-packed sun-dried tomatoes, thinly sliced
1/4 cup olives – I used Kalamata
1 garlic clove, minced
1/4 teaspoon dried crushed red pepper
Salt + pepper
Feta cheese – optional
In a small bowl, whisk olive oil, lemon juice and cumin.
In a large bowl, combine rinsed garbanzo beans, cucumber, parsley, sun-dried tomatoes, olives, and garlic. Add dressing and toss to blend. Season with salt + pepper and add a crushed red pepper for a little spice. Serve and Enjoy!
Note: Recommend making salad 1 day in advance, cover and refrigerate.