Summer Salad of Mini Cucumbers,Splendido Tomatoes and Bell Peppers

3 Sunset mini cucumbers, quartered lengthwise and cut in 3/4-inch chunks
1/2 carton Sunset Splendido tomatoes, halved
1/2 each Sunset* yellow and orange bell peppers, finely diced
2 green onions, including an inch of the firm greens, finely sliced
12 kalamata olives, halved and pitted, plus more for garnish
1/2-1 15-ounce can chickpeas (garbanzo beans), drained
Salt and pepper
VINAIGRETTE
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh cilantro
1 tablespoon chopped fresh parsley
Finely grated peel of 1 lemon
1 tablespoon lemon juice
3 tablespoons olive oil
GARNISHES (optional)
Crumbled feta cheese
Hard-boiled eggs
Canned or grilled tuna

1. In a roomy bowl, combine cucumbers, tomatoes, peppers, green onions and halved olives. Put chickpeas in a small bowl, cover with cold water and gently swish around with your fingers to loosen the skins. Pour off the water and any loosened skins, gently shake dry and add to the salad. Toss with 3/4 teaspoon salt and plenty of pepper to taste.
2. To prepare the vinaigrette, place herbs, grated lemon peel and juice, and a few pinches of salt in a bowl. Whisk in olive oil.
3. Pour vinaigrette over the salad and toss gently with a wide rubber spatula. Taste for salt. Transfer to a serving bowl.
4. Garnish with olives, and unless you’re serving the salad with a meat, fish or chicken dish, add any of the optional garnishes to turn the salad into a complete meal.

Makes 4-6 servings.
Tip: To hold the salad for more than 30 minutes before serving, toss the cucumbers with 1/2 teaspoon salt and set in a colander to drain for 30 minutes before adding to the salad. This draws out their water and keeps them nice and crisp.