- 2 pomegranates
- 3 persian cucumbers
- 1 1/2 - 2 cans (15 oz each) of garbanzo beans
- 2 Large cloves garlic
- 1/4 cup fresh basil leaves
- red wine vinegar for dressing
- 1/3 cup extra virgin olive oil for dressing
Place chopped cucumber and pomegranate seeds in a medium size serving bowl.
Drain the garbanzo beans and add to the bowl. Peel and finely chop the two cloves of garlic and place in bowl with vegetables. Remove stems from basil leaves and chop basil. Add to the bowl of vegetables and mix.
Sprinkle red wine vinegar over the chopped vegetables. Drizzle extra virgin olive oil. Mix thoroughly. Generally, use 1 part vinegar to 2 parts oil. Taste and adjust vinegar and oil.