Garbanzo Bean Salad

A Garbanzo bean salad may also be referred to as a chick pea salad. This recipe has a lot of ingredients used in Greek cuisine: 

Olive oil, feta cheese, cucumber, tomatoes and of course the tasty garbanzo bean-the main ingredient of hummus.

For the beans you can use canned of course but make sure to rinse them well in a colander. This will reduce the sodium content that comes with canned processed foods.

Using dried beans means having to soak them overnight but makes for a firmer and less salty bean.

The tomatoes can be of any variety if you do not have cherry or plum. Just make sure you squeeze the seeds out before adding them to the salad.

This is one of my favorite garbanzo bean recipes as it has lime juice in the dressing. This gives it a nice crisp tangy flavour.

Garbanzo Bean Salad


1 can garbanzo beans
1/4 cup chopped red onion
8-12 cherry or plum tomatoes
6" of a long english cucumber-quartered lengthwise and sliced
1/2 bell pepper-any colour
1 small garlic clove-minced
1/2 cup sliced olives-any kind
1/2 cup crumbled feta cheese1 tbsp. cilantro
salt & pepper to taste


3 tbsp. olive oil
3 tbsp. wine or cider vinegar
3 tbsp.lime juice
1 pinch cumin
1 pinch oregano
1/2 tsp. salt

Put garbanzo beans in a colander and rinse with cold water before adding to the salad bowl.

Chop tomatoes in half and gently squeeze out seeds and juice from inside the cavity.

Add to salad bowl with all other ingredients and add dressing.

Refrigerate salad for 2-3 hours or overnight. Stir before serving.

Makes approx. 4 servings.

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