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Garbanzo Cucumber Salad

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


  • 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 zest
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon pepper


  • 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.

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  • califdreamin
    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!

  • motex
    Jun 6, 2012

    No comment left

  • night nurse
    Feb 14, 2006

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  • ibiubu4ever
    Feb 2, 2006

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