Asparagus Garbanzo Bean Salad


3 TB olive oil

1 TB lemon juice

1 t red wine vinegar

1/4 t salt

1/4 t dried oregano

1/4 t freshly ground pepper

4 spears asparagus, trimmed & thinly sliced

1 (15 oz) can garbanzo beans, drained & rinsed

1 Persian cucumber, trimmed & thinly sliced

1/4 red onion, thinly sliced


In a large serving bowl or mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, oregano, and pepper. Then add the asparagus, garbanzo beans, cucumbers, and red onion. Toss until combined.

This is a great "make-ahead" salad, so freel free to keep it in the fridge for up to 2 days.

Cook's Tour notes:

  • we used a mandoline to slice the onion and cucumber (a mandoline is not advised for slicing the asparagus)
  • the recipe calls for 4 asparagus spears, but it didn't look like enough to us so we used 6
  • we didn't feel 1/4 t salt was enough so will up it a bit next time