Description
This Greek Garbanzo Bean Salad is a vibrant, zesty Mediterranean-inspired dish that combines hearty chickpeas with fresh cucumbers, cherry tomatoes, olives, and tangy feta. Tossed in a garlicky Italian dressing with a splash of lemon, it’s the perfect healthy summer salad—quick to make, full of flavor, and ideal for lunch, potlucks, or meal prep.
Ingredients
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2 cans (425 g each) garbanzo beans, drained
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2 cucumbers, halved lengthwise and sliced
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1 can (425 g) black olives, drained and chopped
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12 cherry tomatoes, halved
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½ red onion, chopped
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120 ml Italian-style salad dressing
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2 cloves garlic, minced
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Juice of ½ lemon (about 15 ml)
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30 g crumbled feta cheese
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½ tsp garlic salt
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½ tsp ground black pepper
Instructions
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In a large bowl, combine garbanzo beans, cucumbers, olives, cherry tomatoes, and red onion.
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Add Italian dressing, minced garlic, and lemon juice. Toss gently to coat.
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Add crumbled feta, garlic salt, and pepper. Mix again.
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Cover and refrigerate for at least 2 hours.
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Serve chilled, optionally garnished with more feta or a lemon wedge.
Notes
For less watery cucumbers, scoop out the seeds.
Kalamata olives offer a more traditional flavor.
Fresh garlic gives the best punch.
Flavor improves after resting overnight.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean