You can add anything you want to this. But be sure not to over dress or over season. I purposely avoided lemon and other strong flavors so as not to overpower the delicate taste of the fresh veggies. This also makes for a great picnic item with items like mentioned above. Pack some wine in a thermos, a blanket and some utensils and enjoy!
4 to 5
1 - 15 ounce can garbanzo beans, drained and rinsed
½ large cucumber, seeded and diced
1 medium tomato, cored and diced
¼ cup scallion greens, sliced on the bias
¼ medium red onion, diced
Few leaves fresh parsley, chopped
Few leaves fresh Basil, chopped
1 clove garlic, minced
¼ cup white wine vinegar
Scant ¼ cup olive oil
½ tablespoon agave or sweetener of choice
Salt and pepper, to taste
No nutrition information available
1) Combine vinegar, oil, agave nectar, garlic, salt and pepper in a bowl to emulsify. You can also use a blender here and just toss the garlic in with everything else and it will mince and emulsify for you.
2) Combine remaining ingredients in a medium bowl and toss with dressing. Serve at room temperature, preferably when you just get home from the Farmer's Market where you got your veggies. I served this for a light summer lunch with some other things we picked up - sliced ciabatta bread, garlic spread and hot pepper jelly. We also had some mixed olives in the fridge so we had some of those too.