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Garbanzo Cucumber Salad Recipe

Garbanzo Cucumber Salad Recipe

This crisp, refreshing salad is great for a barbecue or potluck.—Sharon Semph, Victorville, California
TOTAL TIME: Prep/Total Time: 10 min. YIELD: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


  • 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.

Nutritional Facts

1/2 cup: 145 calories, 8g fat (0 saturated fat), 0 cholesterol, 251mg sodium, 18g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Reviews for Garbanzo Cucumber Salad

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[email protected] User ID: 2061061 3969
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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