Garbanzo Bean Salad with Cucumber, Mint, Olives & Jimtown Romesco Sauce

4 cupsCooked garbanzo beans
2 cupsCucumber, peeled, seeded, and cut into 1/2" dice
½ cupKalamata olives, pitted and roughly chopped
2 TablespoonsRoughly chopped fresh mint
2 TablespoonsRoughly chopped fresh parsley
2Scallions, white and green part, finely chopped
2 TablespoonsGood olive oil
1 TablespoonFreshly squeezed lemon juice
½ cupJimtown Store Romesco Sauce
½ cupCrumbled feta cheese (optional)


Gently toss all the above ingredients just before serving.

You may serve over a few greens like watercress or arugula.

Omit the feta for a vegan dish.

Serves 4-6 people, as a side dish or light lunch.

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