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Greek Garbanzo Bean Salad

A fresh and protein-packed salad featuring garbanzo beans, crisp vegetables, feta, and a zesty Mediterranean dressing, perfect for lunch, dinner, or parties.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 salad servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Vegetarian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 can garbanzo beans 400g, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 0.5 cup red bell pepper diced
  • 0.25 cup red onion finely chopped
  • 0.25 cup Kalamata olives pitted and sliced
Cheese & Herbs
  • 0.5 cup feta cheese crumbled
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped
Dressing
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 lemon juice from 1 lemon
  • 1 tsp dried oregano
  • to taste salt and pepper

Equipment

  • Mixing bowls
  • Whisk or fork
  • Cutting board
  • Knife

Method
 

  1. Dice cucumber, bell pepper, cherry tomatoes, and red onion. Slice olives.
  2. In a large mixing bowl, add garbanzo beans, chopped vegetables, and olives. Toss gently.
  3. Sprinkle crumbled feta, parsley, and dill over the salad. Toss lightly.
  4. Whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
  5. Pour dressing over the salad and toss until evenly coated.
  6. Chill for 10-15 minutes in the fridge. Serve chilled or at room temperature.

Notes

Optional: Add grilled chicken or roasted chickpeas for extra protein. Store in fridge for up to 3 days.