Garbanzo Cucumber Salad Recipe
Garbanzo Cucumber Salad Recipe photo by Taste of Home

Garbanzo Cucumber Salad Recipe

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This crisp, refreshing salad is great for a barbecue or potluck.—Sharon Semph, Victorville, California
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:8 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 8 servings


  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 medium cucumber, sliced and quartered
  • 1/2 cup sliced ripe olives
  • 1/3 cup chopped red onion
  • 1/4 cup minced fresh parsley
  • 3 tablespoons canola oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon pepper

Nutritional Facts

One 1/2-cup serving (prepared without salt) equals 145 calories, 8 g fat (0 saturated fat), 0 cholesterol, 251 mg sodium, 18 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch


  1. In a medium bowl, combine beans, cucumber, olives, onion and parsley. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over vegetables and toss. Serve immediately or chill up to 24 hours. Yield: 8 servings.
Originally published as Garbanzo Cucumber Salad in Taste of Home August/September 1996, p11

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Reviewed Aug. 30, 2013

"We really like this one. And heaven forbid, it's healthy! I did add a little more lemon -both rind and juice, and may add more next time, as I love the lemon flavor. And maybe more parsley. I did add some Feta cheese, which was a good option. I will most certainly make this again, but may double it. yummm!"

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