This Greek Garbanzo Bean Salad combines cucumbers, tomatoes, olives, garbanzo beans, and feta for a bright, satisfying side. It’s perfect to bring to a potluck or BBQ.
Greek Garbanzo Bean Salad
After years of fluctuating sizes with pregnancies, I’ve been paying more attention to fresh, simple meals — and this salad has been a regular on our table. It’s light, full of flavor, and more filling than a typical green salad thanks to the garbanzo beans. The Greek-inspired ingredients and tangy dressing make it a great alternative to heavier pasta salads.
We’ve been choosing fresh foods and easy preparations lately, and this salad fits perfectly into that routine. It takes very little time to prepare, travels well, and is crowd-pleasing at gatherings. The combination of crunchy cucumbers, juicy cherry tomatoes, briny olives, creamy feta, and protein-packed garbanzo beans creates a satisfying balance. A splash of lemon and Italian-style dressing brightens everything and ties the flavors together.
This recipe is forgiving and easy to personalize. You can peel or leave the cucumber skin on depending on your preference, swap in a vinaigrette you like instead of bottled Italian dressing, or add fresh herbs such as chopped parsley or dill for extra freshness. Leftovers keep well in the refrigerator and taste even better after the flavors have had time to meld.
Other Vegetable Recipes:
- Edamame Quinoa Salad
- Avocado Cucumber Salad
- Spinach, Feta, and Orzo Salad
- Healthy Vegetable Chicken Soup
- Broccoli Salad
- Sweet Potato and Black Bean Enchiladas
- Corn Salsa
- Cowboy Caviar
Other Greek Recipes
- Greek Garbanzo Bean Salad
- Greek Salsa
- Skillet Greek Chicken
- Greek Layered Hummus
- Easy Feta Dip
- Chicken Gyros
- Warm Feta Dip with Artichokes
- Sheet Pan Greek Chicken
- Greek Salmon Salad
Greek Garbanzo Bean Salad
Christy Denney
10 mins
10 mins
8 servings
Ingredients
- 2 (15 ounce) cans garbanzo beans, rinsed and drained
- 2 cucumbers, seeded, halved lengthwise and sliced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 1 6 ounce can sliced black olives, drained and chopped coarsely
- 1/2 cup crumbled feta cheese
- 1/2 cup Italian-style salad dressing
- 2 Tablespoons fresh lemon juice
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
Instructions
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In a large bowl, combine the garbanzo beans, cucumbers, cherry tomatoes, red onion, minced garlic, chopped olives, Italian-style dressing, lemon juice, garlic salt, and ground black pepper. Toss gently to mix.
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Refrigerate the salad for about 2 hours to allow the flavors to meld. Just before serving, fold in the crumbled feta so it stays bright and slightly firm.
