Ingredients:

• 1 large cucumber, diced into 1/2 inch chunks (I like mine seeded, but with the skin left on.)
• 1.5 cups cooked* or canned** garbanzo beans (If canned, drain and rinse well.)
• 1/3 cup red onion, diced
• 1 t dried oregano, crumbled
• 1 t fresh mint leaves, chopped finely
• freshly ground black pepper, to taste
• 1 T lemon juice
• 2 T olive oil
• 2 ounces feta cheese, crumbled (Optional; if omitted, this recipe is dairy-free and vegan).

Directions

• Combine cucumber, beans, onion, herbs, and pepper in a bowl and mix well.
• In a separate small bowl, whisk together the lemon juice and olive oil until emulsified (Emulsion:  a suspension of small droplets of one liquid in a second liquid.  In making an emulsion, we can mix two liquids that ordinarily do not mix well, such as lemon juice and olive oil.)
• Drizzle the lemon juice and olive oil mixture over the bean mixture and toss to coat.
• Top with feta cheese.
• Serve chilled or at room temperature.

* 0.5 – 0.75 cups of dried beans will yield 1.5 cups of cooked beans.

** A standard 15 ounce can of beans (of any type:  garbanzo, black, pinto, etc.) will equal 1.5 cups.