Ingredients:

  • 2 cups fresh garbanzo beans (or 1 can, drained and rinsed; approx. 240g)
  • 1 medium cucumber, diced (approx. 200g)
  • 1 cup cherry tomatoes, halved (approx. 150g)
  • 1/4 red onion, finely chopped (approx. 50g)
  • 1/4 cup fresh parsley, chopped (approx. 15g)
  • 1/4 cup fresh mint, chopped (approx. 15g)
  • 3 tablespoons olive oil (approx. 45 ml)
  • 2 tablespoons lemon juice (approx. 30 ml)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon black pepper (to taste)
  • 1 small jalapeño, minced (optional, for heat)

Instructions:

  1. Rinse and drain the garbanzo beans if using canned.
  2. Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion, parsley, and mint.
  3. In a small bowl, whisk together olive oil, lemon juice, ground cumin, smoked paprika, salt, and black pepper.
  4. Add minced jalapeño if desired, ensuring to mix well.
  5. In a large bowl, combine garbanzo beans, cucumber, cherry tomatoes, red onion, parsley, and mint.
  6. Pour the dressing over the salad mixture and toss gently to coat.
  7. Taste and adjust seasoning if necessary.
  8. Serve immediately or let rest for 10 minutes to allow the flavors to meld.