Greek Salad Cucumber Noodle Bowl- Vegan

• Vegan
• Gluten free

• Produce

  • 1/2 cup Cherry tomatoes
  • 1 English cucumber, large
  • 2 tbsp Flat-leaf parsley
  • 1 (15 ounce can Garbanzo beans
  • 1 clove Garlic
  • 2 tsp Oregano, dried

• Condiments

  • 1/4 cup Kalamata olives

• Baking & Spices

  • 1 Kosher salt
  • 4 oz Red peppers, roasted

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tbsp Red wine vinegar

Found on heatherchristo.com

Ingredients

• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 clove garlic, minced
• 2 tablespoons minced flat leaf parsley
• 2 teaspoons minced dried oregano
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• kosher salt
• 1 large English Cucumber
• 4 ounces roasted red peppers, chopped
• ¼ cup kalamata olives
• ½ cup cherry tomatoes, halved
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 clove garlic, minced
• 2 tablespoons minced flat leaf parsley
• 2 teaspoons minced dried oregano
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• kosher salt
• 1 large English Cucumber
• 4 ounces roasted red peppers, chopped
• ¼ cup kalamata olives
• ½ cup cherry tomatoes, halved

Directions

• In a medium bowl combine the garbanzo beans with the garlic, parsley, oregano, oil and vinegar. Season with kosher salt.
• While the beans are marinating, use a vegetable spiralizer to make noodles from the large English Cucumber. Add them to a serving bowl and add the roasted red peppers, olives and tomatoes, and then the beans. Pour any extra marinade over everything and serve.
• In a medium bowl combine the garbanzo beans with the garlic, parsley, oregano, oil and vinegar. Season with kosher salt.
• While the beans are marinating, use a vegetable spiralizer to make noodles from the large English Cucumber. Add them to a serving bowl and add the roasted red peppers, olives and tomatoes, and then the beans. Pour any extra marinade over everything and serve.