Greek Garbanzo Bean Salad
This Greek Garbanzo Bean Salad is a quick and easy, protein-packed dish made with chickpeas, crisp cucumbers, juicy tomatoes, and olives tossed in a zesty Italian dressing with fresh lemon and garlic. It’s light yet filling, comes together in minutes, and tastes even better after chilling. Perfect for a simple lunch, brunch, or make-ahead meal, with optional feta for an extra burst of flavor.
Ingredients
- 2 whole English Cucumber
- 1 pint of Cherry or Grape tomatoes sliced in half
- 1 16 oz can Black Olives coarsely chopped
- 2 16 oz cans Garbanzo Beans rinsed and drained
- ½ cup Italian Dressing
- 2 tbsp Lemon Juice
- 1 clove Garlic minced
- 1 tsp Salad Supreme
- ½ tsp Garlic Salt
- ½ tsp Black Pepper
- 6 oz Feta optional
Instructions
- Cut cucumbers in half and then slice.
- Cut the tomatoes in half.
- Drain and coarsely chop the black olives.
- Drain and rinse the garbanzo beans.
- Next add all the ingredients, except the feta to a large bowl and gently fold together.
- Cover and place in the refrigerator for a couple hours to blend the flavors.
- Top with feta before serving.
Nutrition
Serving: 8servingsCalories: 105kcalCarbohydrates: 6gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 19mgSodium: 685mgPotassium: 174mgFiber: 1gSugar: 3gVitamin A: 589IUVitamin C: 10mgCalcium: 116mgIron: 0.4mg
Tried this recipe?Let us know how it was!