This is another bean salad that my husband’s love. It is one of my most easy and simple salad to make. I have also been feeding my three great grand nephews in Brooklyn. They love this salad very much. The ingredients for this recipe are easily available at any supermarkets and convenient stores.
1 (29oz) can garbanzo bean, rinsed under cold water and drained well (any brands)
2 Persian cucumbers/yellow squash/zucchini, halved lengthwise and thinly diced
1 dozen cherry tomatoes/1 large plum tomatoes, washed and halved/diced
3 tablespoons chopped parsley
1 small green bell pepper, seed removed and diced
1 small red bell pepper, seeds removed and diced
½ medium white onion, peeled and finely diced
10 pitted Kalamata black olives, halved (optional)
3 tablespoons fresh lemon juice
2 tablespoons store-ready Italian dressing/balsamic vinaigrette dressing
Black pepper to taste
In a large serving bowl with garbanzo bean, cucumber/yellow squash/zucchini, cherry tomatoes/plum tomatoes, chopped parsley, Kalamata black olives (optional), diced green and red bell peppers and toss to combine. Drizzle the fresh lemon juice, Italian dressing/balsamic vinaigrette dressing and stir to combine, season with black pepper. Set aside to sit for 15 – 20 minutes before serving.