Cucumber tomato salad

By: YMCA of Southeastern NC | Wednesday, June 25, 2025 | Recipes

Dressing:

• ½ cup basil leaves, chopped
• ⅓ cup mint leaves, chopped
• ¼ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 tablespoon Dijon
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• Optional: 1 teaspoon honey

Salad:

• 1 can (15-ounce) chickpeas, drained and rinsed
• 1 English cucumber, halved lengthwise and sliced into half moons
• 1 pint cherry tomatoes, halved
• ¼ cup pitted Kalamata olives, halved