Greek Garbanzo Bean Salad Recipe

Name: Greek Garbanzo Bean Salad
Prep time: 10 min
Total time: 130 min
Yield: 8
Ingredients: 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; 0.5 red onion, chopped; 0.5 cup Italian-style salad dressing; 2 cloves garlic, minced; 0.5 lemon, juiced; 1 ounce crumbled feta cheese; 0.5 teaspoon garlic salt; 0.5 teaspoon ground black pepper

Chilled Bean Salad

This refreshing bean salad is perfect for warm days, combining crisp vegetables with a zesty dressing. Its easy to prepare, and the flavors develop beautifully after a couple of hours in the fridge.

Ingredients

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
red onion, chopped
cup Italian-style salad dressing
2 cloves garlic, minced
lemon, juiced
1 ounce crumbled feta cheese
teaspoon garlic salt
teaspoon ground black pepper

Directions

Step 1: Gather all the ingredients.

Step 2: In a large serving bowl, combine the garbanzo beans, cucumbers, olives, tomatoes, red onion, salad dressing, garlic, lemon juice, feta cheese, garlic salt, and black pepper.

Step 3: Toss the ingredients together until well combined.

Step 4: Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld.

Step 5: Serve chilled and enjoy your fresh, tangy salad!

Nutrition Facts (per serving)

Nutrition	Amount
Calories	214
Total Fat	12g
Saturated Fat	2g
Cholesterol	3mg
Sodium	1067mg
Total Carbohydrate	26g
Dietary Fiber	6g
Total Sugars	3g
Protein	5g
Vitamin C	15mg
Calcium	104mg
Iron	3mg
Potassium	289mg

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary based on your individual calorie needs.

Greek Garbanzo Bean Salad Recipe

The Greek Garbanzo Bean Salad is a vibrant and hearty dish that showcases the simplicity and freshness of Mediterranean cuisine. Packed with nutrients and flavor, this salad combines garbanzo beans (also known as chickpeas), fresh vegetables like cucumbers and tomatoes, olives, and feta cheese, all tossed in a zesty dressing. While the ingredients are basic, the resulting dish is bursting with flavor, making it a perfect side dish or a light, fulfilling meal.

History of the Greek Garbanzo Bean Salad

The origins of the Greek Garbanzo Bean Salad can be traced back to the Mediterranean region, where beans have been a staple food for centuries. Chickpeas, one of the main ingredients in this dish, were cultivated in ancient Greece, and they have been an essential part of Greek and Middle Eastern cuisines. The combination of beans, vegetables, olive oil, and feta cheese is a reflection of the Mediterranean diet, which emphasizes fresh, local ingredients. This salad has evolved over time and is now a popular dish served at gatherings, picnics, and even as a main course in modern Mediterranean diets.

Regional Features

In Greece, salads like this are enjoyed year-round, but they are especially popular during the warm summer months when fresh produce is abundant. The Greek diet, which is known for its emphasis on fresh vegetables, legumes, olive oil, and dairy, has influenced many regional variations of this salad. In some regions, you may find a version that includes more olives, while others may add capers or sun-dried tomatoes. The type of dressing may vary as well, with some opting for a lemon-oregano dressing, while others prefer a more classic olive oil-based vinaigrette. The key to a great Greek salad, however, is its balance of flavorssalty, tangy, fresh, and savory.

How It Differs from Similar Dishes

While the Greek Garbanzo Bean Salad shares similarities with other Mediterranean salads, like the classic Greek salad, it stands out due to its use of garbanzo beans. Traditional Greek salads typically consist of cucumbers, tomatoes, olives, red onions, and feta cheese, without beans. The addition of garbanzo beans in this salad not only enhances its texture but also adds an extra boost of protein, making it a more substantial meal. Furthermore, the dressing in the Greek Garbanzo Bean Salad is often a zesty Italian-style dressing, whereas the classic Greek salad typically uses olive oil, lemon juice, and oregano for its dressing.

Where It Is Usually Served

This salad is a versatile dish that can be served in various settings. It is commonly found in Mediterranean restaurants and can be enjoyed as a side dish to grilled meats, fish, or pita bread. Additionally, the Greek Garbanzo Bean Salad is often served at social gatherings, picnics, and barbecues, as it is easy to prepare in advance and can be made in large batches. Its refreshing nature makes it a popular choice for summer meals, and it pairs beautifully with dishes like grilled lamb, roasted vegetables, or falafel.

Interesting Facts

The garbanzo bean (chickpea) is one of the oldest cultivated crops in the world, dating back to around 3000 BC in the Middle East and Mediterranean regions.
Garbanzo beans are not only rich in protein but also a great source of fiber, making them an excellent food choice for digestive health.
Feta cheese, a quintessential Greek ingredient, is made from sheep's milk or a mixture of sheep and goat's milk. It has been made in Greece for thousands of years and is a key part of Mediterranean cuisine.
Greek salads are typically not served with lettuce. The focus is on fresh vegetables, olives, and cheese, reflecting the simplicity and seasonal availability of ingredients in Greece.
Olives are a staple in Greek cuisine and have been cultivated in the Mediterranean region for over 6,000 years. Greek olives are famous for their rich, bold flavor, which adds depth to many dishes, including this salad.

Conclusion

The Greek Garbanzo Bean Salad is a testament to the wholesome and fresh flavors of the Mediterranean. Whether you're looking for a light meal or a flavorful side dish, this salad is sure to satisfy. It offers a perfect balance of textures and tastes, from the creaminess of feta to the crispness of cucumbers and the hearty beans. Its versatility and nutritional benefits make it a go-to recipe for any occasion.

FAQ about Greek Garbanzo Bean Salad Recipe

The salad can be stored in the refrigerator for up to 3-4 days. However, the texture of the cucumbers and tomatoes may soften as time goes on, so it's best to enjoy it within a few days for the freshest taste.

Yes, you can substitute feta with vegan feta cheese, goat cheese, or even a mild mozzarella for a different flavor. Keep in mind that this will alter the taste and texture of the salad slightly.

To prevent sogginess, make sure to drain all ingredients well before mixing. Also, you can place paper towels on top of the salad before sealing the container to absorb any excess moisture that might accumulate in the fridge.

Yes, this salad is even better if made a few hours or the day before. Letting it sit in the fridge for 2 hours or more allows the flavors to meld together, but be cautious not to keep it for too long as the vegetables can lose their crunch.

To make the salad more filling, you can add protein-rich ingredients such as grilled chicken, boiled eggs, or even chickpeas or lentils. Adding quinoa or couscous could also turn it into a more substantial meal.

Yes, you can substitute the Italian-style dressing with Greek dressing, red wine vinegar, or balsamic vinegar for a tangier flavor. You can also make your own dressing with olive oil, lemon juice, garlic, and herbs.

For a vegan version, replace the feta cheese with vegan feta or omit it entirely. You can also substitute the Italian dressing with a vegan-friendly dressing or make your own using olive oil, lemon juice, and seasonings.

Freezing this salad is not recommended, as the vegetables and dressing may separate and lose their texture once thawed. It's best enjoyed fresh or stored in the fridge for up to a few days.

You can add a variety of vegetables to customize the salad to your taste. Consider adding bell peppers, radishes, or avocado for extra flavor and texture. Just be mindful of how much moisture the vegetables release, as it may affect the salad's texture.

Comments

AKJENR

10/06/2025 01:52:54 PM

I took this to work, as one co-worker is vegetarian. Everyone raved about the salad. Three minor adjustments: I added a whole (6oz) carton of herb feta cheese, used a small can of olives and added 1/2 chopped green pepper.

Allrecipes Member

10/19/2019 08:09:10 PM

Thank you for submitting the recipe. The first time I made this, I followed the recipe exactly. We liked it, but it needed some extra oomph for our taste buds. Now I use the amount of veggies & garbanzo beans called for and add marinated artichoke hearts, kalamata olives (instead of black) and sun dried tomatoes. I use a bit more lemon and Greek salad dressing instead of Italian. I don't use the garlic salt because there is enough salt in the other ingredients; I do up the garlic a bit. We eat this often. I just made it! As you can tell, the recipe lends itself to your favorite ingredients. 1/23/2020: One more thing, be sure to really drain everything before combining. I usually keep the cucumbers (seeded) & tomatoes (Roma/seeded) on paper towels for about 1/2 hour. It's too watery for us otherwise.

christineS64

09/10/2024 04:19:29 AM

I would never use canned black olives in a Greek salad, kalamata are the only olives you should use. I added red wine vinegar, no lemon juice, no Italian salad dressing, and I added a really good EVOO, no garlic salt. If you crush your garlic cloves in the bowl and rub it all over the inside, you won't need the garlic salt. I added fresh oregano leaves and sea salt to taste. Delicious!

huntfishcook

10/06/2024 07:24:08 AM

This recipe looked very promising and after reading numerous reviews; I decided to make it myself. The only things changed were:1. Used 1 15oz can of the garbanzo beans; I added them after all of the other ingredients were combined. I had the additional can however, the beans/to other ingredients ratio looked perfect.2. Added 2 smashed and diced additional garlic cloves after tasting the salad.3. Used 24 mixed cherry tomatoes,, cutting the long ones into 1/3rds and halving the smaller ones.4. Didn't have any Italian dressing (we prefer other varieties) so initially a 1/2 cup of Red Wine Vinaigrette was used and after tasting again; an additional 1/4 cup was added.5. Didn't have any fresh lemons so...1Tablespoon of concentrated lemon juice was used AND also 1Tablespoon of concentrated lime juice. One of the reviewers added only lime and liked the flavor. We like the lemon/lime flavor on certain foods.6. I added the Feta until the ratio again looked good...probably 2oz instead of the 1oz listed and then did a lite sprinkle of Parmesian Cheese covering the salad surface... Also tasted again...it's almost finished.7. I had a package of fresh Basil so I cut the leaves off of 1 sprig, washed, dried and finely chopped the leaves then added to the salad.8. The garlic salt was omitted due to the extra cloves added and the black olives still had a bit of saltiness after being rinsed.The final taste was very satisfactory.Coming up with a new idea for me (at least) when refrigerating salads, before covering or lidding the bowl; Paper towels are gently placed crosswise so the entire food surface is covered...then lid the bowel.I apologize however, I'll explain for those who aren't familiar with this idea...condensation will form on the underside of the lid making whatever is in the bowel a soggy mess. The paper towels gently placed atop of the food will absorb the condensation keeping the food perfect even after a few days to a week in the refrigerator.With the few modifications made; this is a wonderful salad and a keeper...1 final taste tomorrow before taking to a Birthday Celebration for a friend's son.

Tamara

09/01/2025 02:58:23 PM

This recipe is awesome and is one of our family favorites. We sabstitute regular feta with vegan violife just like feta cheese. Also I use the whole brick of violife (200 g).It is a croud pleaser even for lactose intolerant. I have been making this salad for years. It is a great accompaniment to any barbecue. I am always asked for this recipe. Tip: leave feta for last. Mix all other ingredients first. Then mix in feta lightly so it doesn't crumble.

RoseScone4561

09/13/2024 11:17:59 PM

Super yummy! I used capers and yellow bell peppers. Also red wine vinegar and cobrancosa olive oil instead of prepared salad dressing Skipped the garlic salt and added a little more minced garlic. There's enough salt with the capers, olives and feta. Very nice any meal of the day.

slfortson

04/17/2025 11:08:43 PM

Delicious! My husband is a huge fan. This is perfect to take to a party as a healthy option. I have tried a few tweaks and this makes it 5 stars: Reduce chopped black olives to a regular 6.5oz can; double the tomatoes to 24; increase feta cheese to approximately 4oz; no need for garlic salt; and for the dressing, I have found that Ken's Steak House Northern Italian with Basil & Romano adds a nice flavor.

Kris

07/16/2018 04:44:32 AM

Made a short suggested, but I had a sweet yellow onion instead of the red onion, so I soaked my chopped onion in ice water with 1/2 tsp of salt and 1 tsp sugar, then rinsed it 3 times. The salad was perfect with the grilled chicken. It was easy, and I'd make it again!

Sophia Gilsdorf

02/07/2021 09:50:33 PM

added more tomatoes (yellow as well as red) and hard boiled eggs for protein to make it a satisfying dinner for the hubby

msiegel1

06/20/2024 01:37:19 PM

I really liked this recipe. I made half of the recipe because it was just me eating it and now I have some for lunch. The only change I made was I used Girards Champagne low calorie dressing and added about a teaspoon of oregano. It was really good!

Lynne

12/12/2018 04:52:21 PM

This is a great dish to bring to a party or to make for a potluck. It's gotten rave reviews whenever I've made it. The only major change that I make to the recipe is that I always make this the night before I intend to serve it. It needs to sit overnight if you really want the flavor to sink in and mix together. This is a great, healthy salad that can be a side or a full meal!

Rebecca Diaz

07/19/2025 04:22:09 AM

It was good but not great. I think the proportions of ingredients is off

b.p.

07/05/2025 12:03:38 PM

I've made this twice and love it. A great blend of flavors coming through. The only thing I found was that the feta cheese gets soggy after a day or two, so the 2nd time around I just added it on top. Wonderful!

Dave Driver

06/22/2025 06:04:26 PM

tripled the feta cheese to 3 oz. Not bad but not a first option. Other similar recipes that are better.

EdgyPita2298

05/15/2025 02:51:34 PM

Very easy to make

Donald Green

12/22/2024 01:20:21 PM

This recipe deserves a medal.

Linda Hoverman O'Neal

12/20/2024 09:31:38 PM

This is a hit with everyone! GREAT side dish and crowd pleaser!

Dallas mosque48

09/13/2024 04:35:50 PM

I took out the olives, used vegan feta cheese, used veganized italian dressing, used green peppers

ZippyOven4056

07/22/2024 09:00:41 AM

I added some capers and some jarred roasted red peppers, both left over from another dish. My Greek heritage wife made her tantalizing lemolamodo dressing, just had to have oregano in there somehow! Now, that's my kind of fast food.

CrispChive6021

07/17/2024 12:29:01 AM

Delish with chilled salmon

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Greek Garbanzo Bean Salad Recipe