Spanish Cucumber-Pomegranate Salad

2 pomegranates
2 large 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
extra virgin Spanish olive oil for dressing
Peel the cucumbers and cut into small pieces. Remove the seeds from the pomegranate. Pomegranates are very easy to de-seed in water and it only takes only 5-10 minutes.
For easy-to-follow instructions, please read the article by Saad Fayed, About.com’s Guide to Middle Eastern Food’s How to De-Seed a Pomegranate. 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.
Note: The amount of cucumbers, pomegranate seeds and garbanzo beans can be adjusted to your taste.