Cucumber, Tomato, Chick Pea Salad

We got a butternut squash in our CSA box this week. I was shocked. Especially since sweat was beginning to puddle in my shoes. Guess that means summer is close to an end.

This simple recipe includes so many of my favorite summer flavors, so I'm putting it in the weekly rotation until all the ingredients play out. It won't be long before they'll all be a distant memory.

Ingredients
1 medium cucumber, peeled if you like, and cut into quarters
sea salt
2 small tomatoes, chopped
1/2 small Vidalia onion, chopped
Sprinkle of Wildtree Dill Dip Blend*
Drizzle of Natural Grapeseed Oil*
1 15oz. can of Garbanzo Beans, drained and rinsed
Salad greens

* Email here for details and/or to order.

Directions

1. Slice cucumber and place in a colander. Sprinkle with sea salt and let sit in sink while preparing remaining salad.
2. Combine remaining ingredients up to and including beans in a medium size bowl. Toss to coat. 
3. Shake cucumbers in colander and lightly press out water. Add to bowl. Toss to coat.
4. Let sit in refrigerator for an hour or more to bring out flavors or serve over salad greens immediately.
5. Enjoy!