It additionally makes a tremendous make-ahead dish for potlucks or get-togethers since the flavors bounce back with time! If you create or adapt this, come back be a part of The Garden Grazer on Instagram 🍓 and share a pic! i like seeing your recreations.
Also try our recipe Vegetarian Lentil Tortilla Soup #vegetarian #recipe
- 1 hothouse cucumber
- 4-5 ripe roma tomatoes
- 1 large red bell pepper
- 1/2 small red onion
- 15 oz. can garbanzo beans, rinsed and drained
- Optional: olives, dairy-free feta, pepperoncini, fresh herbs
- {For the dressing}
- 3 Tbsp. red wine vinegar
- 2 Tbsp. olive oil (omit or replace with water for oil-free)
- 2 tsp. dried oregano
- 1/4 tsp. salt
Directions
- Make the dressing: in a small bowl, combine all ingredients and whisk to combine. Set aside.
- Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes).
- Put vegetables and garbanzo beans in a large bowl.
- Add dressing and toss to combine.
- Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.
Read more our recipe Loaded Veggie Quesadillas #vegetarian #simplemeals
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