Greek Salad with Crunchy Garbanzo Beans



1 english cucumber, sliced into ¼ inch circles

2 cups cherry tomatoes, halved

1 cup pitted kalamata olives 

½ cup sliced red onion

¼ cup chopped fresh mint

¼ cup chopped fresh basil


Crispy Garbanzo Beans

2 cups garbanzo beans

½ teaspoon salt

¼ teaspoon smoked paprika

¼ teaspoon cumin



Heat approximately ½ inch of extra virgin olive oil in a large wide skillet or dutch oven.  

Rinse and pat dry garbanzo beans with paper towels. When the oil is hot, place the beans using a strainer into the oil. Beans may pop and jump.  Fry until golden brown, stirring frequently.  This will take 4-5 minutes.


Using a slotted spoon, transfer the beans to a plate lined with paper towels.  Immediately season with salt, paprika and cumin.



Dressing:

¼ cup extra virgin olive oil

3 tablespoons red wine vinegar

1 garlic clove, grated

½ teaspoon dried oregano

¼ teaspoon dijon mustard

¼ teaspoon each salt and pepper


Whisk the dressing ingredients together in a small bowl or place in a mason jar with a lid and shake.


In a large bowl, add the cucumbers, tomatoes, olives and onions.  Drizzle dressing over the salad and mix well to combine.  Add chopped mint and basil.  Top with crispy garbanzo beans. Serve.


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