Using cucumbers in a salad seems obvious, but they can be very wet, and after a short while, your salad might look more like a cold soup. Here, the seeds and middle part are scooped out, then the cucumbers are salted and left to drain excess liquid. You'll be surprised by how much liquid is released, and the cucumber flavor will really come through.

• 2 medium cucumbers, peeled if desired
• Salt and pepper
• 1 cup Greek yogurt
• 1 garlic clove, grated
• 2 tablespoons olive oil, plus more for serving
• Juice from 1 lemon, plus more if desired
• 2 cups cooked Rancho Gordo Black Garbanzo beans or Classic Garbanzo beans, drained
• 1/2 of a small red onion, thinly sliced
• 1/2 cup cooked black quinoa, drained (optional)
• 1/4 cup minced fresh dill
• 1 tablespoon minced fresh mint

Serves 4

1. Cut the cucumbers in half lengthwise and scoop out the centers, including the seeds, leaving only the cucumber flesh. Slice each half into bite-sized pieces. Lightly salt (1 teaspoon should be plenty), toss, and leave them to drain in a sieve for at least 20 minutes, up to an hour.
2. In a bowl, mix together the yogurt, garlic, olive oil, and lemon juice to taste. Season to taste with salt and pepper.
3. In a serving bowl, combine the salted cucumbers, garbanzo beans, onion, and quinoa (if using). You can toss the salad with the yogurt dressing, or serve the dressing on the side. Either way, taste and adjust the seasonings before serving. Drizzle with additional oil and garnish with dill and mint.