Garbanzo beans, also called chickpeas, are a member of the legume family, which includes peanuts, lentils, peas, and beans such as black, white, kidney, and pinto. They add just the right sturdy texture to pair with the crunchy and juicy ingredients in this salad.
Sharp knife (adult needed)
Colander or strainer
- 1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed with cold water
- 1 small English cucumber (the plastic-wrapped kind), diced, or 1 regular cucumber, peeled, seeded,* and diced
- 1 cup cherry or grape tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or fresh lemon juice
- 1 teaspoon dried oregano
- 1⁄2 teaspoon kosher salt
Put all the ingredients in the bowl and stir well. Now taste the salad. Does it need more vinegar or lemon juice or a pinch more salt? If so, add it and taste again.
Cover and refrigerate at least 1 hour and up to overnight to let the flavors blend.
Add cup pitted olives (any kind) and cup crumbled feta cheese
WHERE IN THE WORLD?
The word “chickpea” originates from the Latin cicer, which means, yes, chickpea. The term “garbanzo bean,” on the other hand, comes from the Old Spanish word arvanço, which also means chickpea. In other words, people have been eating these beans for a really long time!