Greek Garbanzo Bean Salad

Why You’ll Love This Recipe

This salad is quick, healthy, and full of flavor. It requires no cooking, making it an ideal recipe for busy days or hot weather when you want something light and refreshing. It’s naturally vegetarian, rich in fiber and protein, and can easily be prepared ahead of time for meal prep or entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
1 (15 ounce) can black olives, drained and chopped
12 cherry tomatoes, halved
½ red onion, chopped
½ cup Italian-style salad dressing
2 cloves garlic, minced
½ lemon, juiced
1 ounce crumbled feta cheese
½ teaspoon garlic salt
½ teaspoon ground black pepper

Directions

1. In a large mixing bowl, combine garbanzo beans, cucumbers, black olives, cherry tomatoes, and red onion.
2. In a small bowl, whisk together Italian-style salad dressing, garlic, lemon juice, garlic salt, and black pepper.
3. Pour the dressing over the bean and vegetable mixture. Toss gently to coat everything evenly.
4. Sprinkle with crumbled feta cheese and give it a final stir.
5. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 15 minutes
Chilling time: 30 minutes
Total time: 45 minutes

Variations

• Add fresh herbs like parsley, dill, or oregano for extra Mediterranean flavor.
• Replace black olives with Kalamata olives for a more authentic Greek taste.
• Use red wine vinegar and olive oil instead of bottled Italian dressing for a homemade touch.
• Mix in chopped bell peppers or artichoke hearts for added variety.
• Swap feta with goat cheese or leave it out for a dairy-free option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed chilled and does not require reheating. For the freshest taste, add the feta just before serving.

FAQs

Can I use dried chickpeas instead of canned?

Yes, soak and cook dried chickpeas until tender before using them in the salad.

What kind of dressing works best?

Italian-style dressing is convenient, but a simple olive oil, lemon juice, and oregano mix also works wonderfully.

Can I make this salad ahead of time?

Yes, it tastes even better after chilling for a few hours as the flavors meld together.

Is this salad vegetarian?

Yes, and you can make it vegan by omitting the feta or using a plant-based cheese.

Can I substitute another bean for garbanzo beans?

White beans or cannellini beans are good substitutes if you prefer.

How do I keep cucumbers from making the salad watery?

Use seedless cucumbers or scoop out the seeds before slicing.

Can I add protein to make it a main dish?

Yes, grilled chicken, shrimp, or tofu would pair nicely.

What type of olives are best?

Kalamata olives are traditional in Greek salads, but black olives also work well.

How long does this salad last in the fridge?

It will keep for about 3 days, but it’s best eaten within 1–2 days for peak freshness.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is preferred for the best flavor, but bottled can be used in a pinch.

Conclusion

Greek Garbanzo Bean Salad is a vibrant, nutritious, and refreshing dish that’s as easy to make as it is delicious. Bursting with Mediterranean flavors, it’s perfect as a side dish, light lunch, or part of a larger spread. With its fresh ingredients and zesty dressing, this salad is sure to become a go-to favorite for any occasion.

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