• 1/2 small red onion, sliced in half moons

• lemon juice, divided

• 1 cucumber, sliced in quarter moons

• 2 tomatoes, diced

• 1 bell pepper, chopped

• 2 tablespoons olive oil, more to taste

• 1/8 teaspoon dried oregano

• 1/4 cup Kalamata olives (optional)

• 1/4 cup feta cheese (optional)

• salt & pepper to taste

• 1 cup cooked garbanzo beans

1. Wash all produce. Peeling cucumbers optional.

2. Add sliced red onion, lemon juice, and pinch of salt to a bowl and set aside. This will mellow & soften the onions and make them less pungent. 

3. In a separate bowl, add cucumbers, tomatoes, bell peppers to bowl and toss with olive oil and lemon juice. Add the remaining ingredients including the red onions. Gently mix. Serve with love.

You can store leftovers in the fridge for up to 3 days. Cucumbers will release liquid – drain before serving.