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Garbanzo Bean Salad with Cucumber, Mint, Olives, and Jimtown Romesco Sauce
Serves 4-6 people, as a side dish or light lunch

Ingredients:
  • 4 cups cooked garbanzo beans
  • 2 cups cucumber, peeled, seeded, and cut into ½” dice
  • ½ cup Kalamata olives, pitted and roughly chopped
  • 2 tablespoons roughly chopped fresh mint
  • 2 tablespoons roughly chopped fresh parley
  • 2 scallions, white and green part, finely chopped
  • 2 tablespoons good olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup Jimtown Romesco Sauce
  • ½ cup crumbled feta cheese (optional)

Method:

Gently toss all the above ingredients just before serving.  You may serve over a few greens like watercress or Arugula.
Omit the feta for a vegan dish.