Cucumber, Avocado, and Garbanzo Salad with Feta, Lemon, and Mint

Directions

Drain the garbanzos into a colander placed in the sink, rinse well with cold water , and let the beans drain while you make the dressing. Whisk together the lemon juice, red wine vinegar, Greek Seasoning , fresh-ground pepper, and olive oil, then stir in the finely crumbled Feta. Pat the beans dry with a paper towel if they seem wet; then put them in a bowl with a snap-on lid, add the dressing, stir to coat all the beans with dressing, and marinate in the fridge with the bowl covered for an hour or two. When you’re ready to assemble the salad, cut off both ends of the cucumber, peel off thin strips of the peel, and slice lengthwise in fourths and then into bite-sized pieces. Crumble the Feta cheese. Wash the mint if needed and chop or snip into thin strips. Peel and dice the avocados and immediately stir avocado into the beans/dressing, stirring gently to coat the avocado with dressing. Add the cucumber, mint, and feta and stir GENTLY to combine, just until the ingredients are barely mixed. Serve right away or chill for an hour or two. This was best freshly made, but Jake and I both got some of the leftovers and I happily gobbled it up after it had been in the fridge overnight.