Greek Garbanzo Bean Salad



2 (15 oz) cans garbanzo beans, drained

2 cucumbers, halved lengthwise and sliced

12 cherry tomatoes, halved

1/2 red onion, chopped

2 cloves garlic, minced

1 (15 oz) can black olives, drained and chopped

1 oz crumbled feta cheese

1/2 cup Italian-style salad dressing

1/2 lemon, juiced

1/2 tsp garlic salt

1/2 tsp ground black pepper


  1. Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt, and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

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