Cold Garbanzo & Cucumber Salad
|2 tablespoons Ellyndale Organics™ Extra Virgin Olive Oil|
|1 ½ teaspoons sea salt|
|1 ½ teaspoons freshly ground black pepper|
|1 – 15 ounce can organic garbanzo beans, drained|
|4 pickling cucumbers, washed and diced|
|1 cup diced red onions|
|1 – 14.5 ounce can organic diced tomatoes, drained|
|1 cup snipped fresh basil leaves|
|2 tablespoons red wine vinegar|
- In a large bowl, whisk together the olive oil, vinegar, salt and pepper.
- Add the remaining ingredients and toss.
- Serve chilled or at room temperature.