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Greek Garbanzo Bean Salad

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A refreshing and hearty Greek Garbanzo Bean Salad featuring creamy feta, tangy olives, crisp cucumbers, and juicy tomatoes, perfect for summer barbecues or as a light lunch.

Ingredients

Scale
  • 1 (400g) can garbanzo beans, drained and rinsed
  • 1 medium cucumber, diced
  • 2 medium tomatoes, diced
  • 1/4 cup red onion, thinly sliced
  • 1 medium bell pepper, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 3 tbsp lemon juice, freshly squeezed
  • 4 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Combine the Fresh Ingredients: In a large bowl, combine the garbanzo beans, cucumber, tomatoes, red onion, bell pepper, Kalamata olives, and feta cheese.
  2. Whisk Together the Vinaigrette: In a small bowl or jar, whisk together the lemon juice, olive oil, oregano, garlic, salt, and pepper until well blended.
  3. Dress the Salad: Pour the vinaigrette over the salad mixture and toss gently to combine, ensuring every ingredient is coated evenly with the dressing.
  4. Garnish and Serve: Garnish the salad with fresh parsley to add a burst of color and serve immediately.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Even though the salad is best fresh, it can be adjusted to taste before serving.

Nutrition

Find it online: https://tashirecipez.com/greek-chickpea-salad/

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