Garbanzo Cucumber Salad (plant-based, gluten-free)
- 1 can or 1 1/2 cups of garbanzo beans / chick peas
- 1 cucumber, diced
- 1 lemon, squeezed
- ¼ tsp paprika
- 1 sprig mint or rosemary, leaves minced
- Salt and pepper to taste
- In a medium bowl, mix the garbanzo beans and diced cucumber.
- Add the lemon juice, paprika, mint/rosemary, salt and pepper. Stir to combine.
- And that’s it! Serve with any side dishes, like sauteed sesame spinach and rice.