Feta Garbanzo Bean Salad Recipe
Feta Garbanzo Bean Salad Recipe photo by Taste of Home
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Feta Garbanzo Bean Salad Recipe

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This super-quick chickpea salad is a hit with my crowd. If there are any leftovers (rarely happens), turn them into a pita for lunch. —Judy Doepel, Ballston Lake, New York
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1-1/2 cups coarsely chopped English cucumber (about 1/2 medium)
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 medium tomato, seeded and chopped
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 5 cups torn mixed salad greens
  • 1/2 cup crumbled feta cheese

Nutritional Facts

2 cups: 268 calories, 16g fat (3g saturated fat), 8mg cholesterol, 586mg sodium, 24g carbohydrate (4g sugars, 7g fiber), 9g protein. Diabetic Exchanges: 3 fat, 1 starch, 1 lean meat, 1 vegetable.


  1. Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese. Yield: 4 servings.
Originally published as Feta Garbanzo Bean Salad in Simple & Delicious June/July 2016

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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chris_giles18 User ID: 2108383 250151
Reviewed Jul. 6, 2016

"Served as a meatless entree along with some naan. Very fresh taste. I might add some celery next time for crunch, but it was good as-is."

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