Delicious Greek garbanzo salad, with kalamata olives, feta cheese, cucumbers, peppers & light dressing, is vegetarian, gluten-free, and super easy to make!
Do you enjoy garbanzo beans? If you do, then you will love this absolutely yummy Greek garbanzo salad! This little legume (also called a chickpea) is a protein packed, and fiber filled super food in my book!
This delicious salad can be served as a side salad OR as a meatless option for a main course. Whichever way you choose to enjoy it, I am confident you will like it.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Other Salads Using Garbanzo Beans
Two other dishes I really enjoy using garbanzo beans in are Nanci’s 4-Bean Salad, and Lemony Chickpea Salad. They are so light, and flavorful, and I hope you will consider checking out these recipes, as well.
Both of these salads take only minutes to pull together, so they are perfect, convenient dishes to prepare on busy days!
How To Make This Greek Garbanzo Salad
The first thing you need to do is prepare the (totally EASY) dressing for the Greek garbanzo salad. Place minced garlic, olive oil, lemon juice and a small amount of salt in a medium sized salad bowl and mix until combined. See how easy that was?
Add the drained garbanzo beans, bell peppers (orange or red), cherry tomatoes, red onion, kalamata olives, and fresh parsley and oregano (can substitute dried oregano).
Give the ingredients a good stir, so they are fully combined with the dressing on the bottom of bowl. **Do not add the cucumber and feta cheese at this time, unless you are serving the salad right away.
For Best Flavor, Marinate Salad In Refrigerator
For the very best flavor, I recommend placing the salad (covered) in the refrigerator for a couple hours minimum.
This will give the salad a good chill AND let the flavors mingle and get to know each other! You can even let the salad marinate overnight, if desired!
Add The Final Ingredients
Right before you serve the salad, add the chopped cucumber (they should be nice and crunchy), and the crumbled feta cheese. Toss, to combine.
NOTE: I mixed both the feta and cucumbers into the Greek garbanzo salad, but you can also mix in the crunchy cucumbers, toss to combine, and then top the salad with the feta, if desired.
Serve The Greek Garbanzo Salad
Now you’re ready to serve this cool, crispy, colorful, and flavor-filled Greek garbanzo salad as a side dish OR as a meatless main dish!
I think you will agree this salad has a wonderful taste thanks in part to the feta cheese, simple lemon dressing and tangy kalamata olives. YUM!
Here is a close-up view (below) of a forkful of the Greek garbanzo salad, ready to be eaten! My husband and I love this simple salad.
Our grown son who is a vegetarian, popped in for a visit, and tried this salad. He loved it, too!
Hope you will consider trying this delicious Greek garbanzo salad. It truly is very good and would be a perfect side dish to serve on a hot, summer evening!
The salad will keep well for several days, if covered well and stored in the refrigerator!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More SALAD Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of delicious salad recipes for you to enjoy, including:
- Southwestern Black Bean Salad
- Cobb Salad
- Easy Chicken Caesar Salad
- Tuscan Cannellini Tuna Salad
- Bacon Lover’s Spinach Salad
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Original recipe source: “The Skinnytaste Cookbook”, by Gina Homolka, published 2014 by Clarkson-Potter Publishers, page 146.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Delicious Greek garbanzo salad, with kalamata olives, feta cheese, cucumbers, peppers & light dressing, is vegetarian, gluten-free, and super easy!
- 2 garlic cloves , minced
- 3 Tablespoons lemon juice , fresh squeezed
- 1 Tablespoon olive oil
- ½ teaspoon salt
- 2 cups canned garbanzo beans (chickpeas) , rinsed and drained (gluten free)
- 1 cup cherry tomatoes , quartered
- ½ cup red (or orange) bell pepper , chopped
- ¼ cup red onion , chopped
- ¼ cup kalamata olives , pitted and chopped
- 2 Tablespoons fresh parsley , chopped
- ½ teaspoon fresh oregano leaves , chopped (OR 1/4 tsp. dried)
- 1½ cups English cucumber , chopped ( or regular cucumber, seeded)
- ⅓ cup feta cheese , crumbled
Place minced garlic, olive oil, lemon juice and salt in a medium sized salad bowl, and mix together until combined.
Add the drained garbanzo beans, bell peppers (orange or red), cherry tomatoes, red onion, kalamata olives, fresh parsley and oregano (can substitute dried oregano). Give the ingredients a good stir, so they are fully combined with the dressing on bottom of bowl. For the very best flavor, I recommend placing the salad (covered) in the refrigerator for a couple hours minimum. This will give the salad a good chill, AND let the flavors mingle and get to know each other! You can even let the salad marinate overnight, if desired!
Right before you serve the salad, add in the chopped cucumber (it should be nice and crunchy!), and crumbled feta cheese, and toss to combine. NOTE: I mixed both the feta and cucumbers into the salad- you can also mix in the crunchy cucumbers, toss to combine, and then top the salad with the feta, if desired. Serve, and enjoy! Refrigerate any leftovers.
Here’s one more to pin on your Pinterest boards! 