Garbanzo Cucumber Salad (plant-based, gluten-free)

5 from 1 vote

A bright, lively and very simple garbanzo cucumber salad that will make your whole body smile.

I’m not normally a fan of cucumbers but I polished off a second helping of this!

We ate it with sauteed sesame spinach and steamed rice.

For today's inspiration, here is a beautiful poem by Emily Dickinson:

“Hope” is the thing with feathers –

That perches in the soul –

And sings the tune without the words –

And never stops –

at all –

And sweetest –

in the Gale –

is heard –

And sore must be the storm –

That could abash the little Bird

That kept so many warm –

I’ve heard it in the chillest land –

And on the strangest Sea –

Yet –

never –

in Extremity,

It asked a crumb –

of me.

Prep Time 10

Total Time 10

Course Salad

Cuisine Vegan

Keyword dairy-free, gluten-free, plant-based, salad

Ingredients

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.

Notes

Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love!