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Feta Garbanzo Bean Salad

This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.—Judy Doepel, Ballston Lake, New York
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 1 can (15 ounces) garbanzo beans or chickpeas, 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


  • Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.
Nutrition 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.

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Average Rating:
  • KarenKeefe
    Jul 6, 2020

    This salad is truly amazing! Tasty, light and low calorie!

    May 10, 2020

    My husband enjoys this salad.

  • kimspacc
    Aug 10, 2017

    This is a delicious salad and perfect for the summer.

  • chris_giles18
    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.