Cucumber Celery Olive Odyssey Salad
Indulge in the bright and refreshing flavors of cucumber celery olive odyssey salad, a vibrant dish that combines crisp vegetables and zesty ingredients for a delightful culinary experience. This easy-to-make salad is perfect for summer picnics or as a light lunch option, featuring crunchy cucumbers, hearty chickpeas, and tangy olives. With the added kick of harissa and the freshness of herbs, every bite offers a satisfying crunch and burst of flavor. Plus, it’s make-ahead friendly—allowing you to enjoy its deliciousness at your convenience!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Mixing and Sautéing
- Cuisine: Mediterranean
Ingredients
Scale
- ¼ cup + 3 Tbl. olive oil, divided
- 1 can (15.5 oz.) garbanzo beans, drained
- 2 ½ cups mini cucumbers, sliced
- 2 ½ cups celery, sliced
- 1 cup carrots, sliced in thin rounds (multi-colored heirloom carrots recommended)
- ½ cup red onions, sliced in about 2” thin pieces
- 3 tsp. harissa, dry
- ½ cup green olives with pimentos, sliced
- ½ cup Dole Sunshine dates, diced
- 3 green onions with greens, sliced
- ¼ cup radishes, sliced thinly (optional)
- 3 Tbl. fresh lemon thyme leaves
- ½ cup fresh basil, packed and chopped
- 1 ½ tsp. sea salt
- 1 ½ tsp. coarse ground pepper
- 2 medium lemons, juiced
Instructions
- In a cast iron skillet over medium heat, combine ¼ cup of olive oil with garbanzo beans and harissa. Cook for about 5 minutes, then cover to let flavors meld.
- In a large mixing bowl, toss together sliced cucumbers, celery, carrots, red onions, olives, diced dates, green onions, thyme leaves, and chopped basil gently.
- Add the sautéed garbanzo beans along with all oil and spices from the skillet into the vegetable mix.
- Drizzle in remaining olive oil and freshly squeezed lemon juice; toss until well combined. Chill in the refrigerator for about an hour before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 240
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://cookingwithmia.com/cucumber-celery-olive-odyssey-salad/