Garbanzo Cucumber Salad Recipe

Prepare vegetables and beans

Rinse and drain the canned garbanzo beans thoroughly. Pat dry with paper towels to reduce excess moisture. Slice the cucumber thinly (half-moons if using a large cucumber). Halve the cherry tomatoes and thinly slice the red onion. Chop the parsley, if using.

Toss salad

In a large mixing bowl, combine the mixed salad greens, drained garbanzo beans, sliced cucumber, halved tomatoes, and sliced red onion. Sprinkle in about 1/2 teaspoon of the kosher salt and 1/2 teaspoon of freshly ground black pepper; toss gently to combine.

Add feta

Just before serving, add the crumbled feta and chopped parsley to the salad and give the mixture one gentle toss to distribute the cheese without breaking it up too much.

Make dressing: In a small bowl or jar, whisk together the balsamic vinegar, mayonnaise (or Greek yogurt), Dijon mustard, honey, minced garlic, salt and pepper until smooth.

Emulsify: Slowly whisk in the olive oil a little at a time until the dressing is emulsified and creamy. If the dressing is too thick, whisk in up to 1 tablespoon of water to reach desired pourable consistency. Taste and adjust seasoning with additional salt, pepper, or a touch more honey if you want sweeter.

Dress the salad: Drizzle about 3 to 4 tablespoons of the creamy balsamic dressing over the prepared salad (reserve extra dressing to serve on the side). Toss gently but thoroughly so all components are lightly coated. Add more dressing to taste.

Serve: Transfer to a serving bowl or individual plates and serve immediately. Leftover dressing can be stored refrigerated in a sealed container for up to 4 days; toss salad just before serving to keep greens crisp.