Greek Garbanzo Bean Salad

I’ve finally lost my baby weight (said in a whisper). I don’t want to jinx myself so I’m tentatively saying it. No, I’m not one of those girls who looks like she just ate a big meal when she’s pregnant or one of those girls who comes home from the hospital in her skinny jeans. I’m a planet when I’m pregnant. With moons and everything.

Since I’ve been having babies for 10 years, I have from size 0-14 in my closet for whatever phase I’m in. I just went through all my clothes and donated a majority of them. It felt good to dejunk and know that hopefully I won’t ever have to wear those clothes again.

On second thought, I’m headed to BlogHer Food this weekend so I may have jumped the gun a bit. Oops.

Turns out eating healthy and exercising works. Who knew? Of course this pregnancy was a bit of a surprise so I actually have 10 more pounds until I get to the weight I want to be. We’ve been eating a lot of fresh food and salads like these.
Greek Garbanzo Bean Salad | The Girl Who Ate Everything

A long time ago my husband and I tried to eat only fruits and veggies for a week. We ate a lot of garbanzo beans too. Ahhh. This brought me back to those days. Salads like this are so filling and I’ve been all over the Greek flavor lately so I knew I would love this. This Greek Garbanzo salad is easy, light, and great change to pasta salads.Greek Garbanzo Bean Salad | The Girl Who Ate Everything

Greek Garbanzo Bean Salad

Ingredients

  • 2 (15 ounce) cans garbanzo beans, rinsed and drained
  • 2 cucumbers, seeded and halved lengthwise and sliced (you can peel them or not peel them depending on your preference)
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, chopped
  • 2 cloves garlic, minced
  • 1 (6 ounce) can sliced black olives, drained and chopped coarsely
  • 1/2 cup crumbled feta cheese
  • 1/2 cup Italian-style salad dressing
  • 2 Tablespoons fresh lemon juice
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Toss everything together except the feta in a large bowl. Refrigerate 2 hours before serving. Toss feta in before serving.

Notes

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Comments

  1. Beautiful, healthy and delicious! Blessings, Catherine

  2. Congrats on hitting your goal weight, Christy! I laughed reading “I’m a planet when I’m pregnant” – you’re hysterical. You always look great in photos! This salad looks wonderful. Have fun in Miami! Wish I was going this year.

  3. This looks delicious. Garbanzo beans are my favorite of all the beans. I always have to open a second can because I eat them by the handful. I definitely need to try this salad.

  4. Good for you, girl! Although we are loved no matter what size we are :)

    This recipe looks delicious! Thanks for sharing it. Happy Friday!

  5. I live in Greece and I was so tickled to see this salad and then my next thought was why I have I never made this or even thought of it. :P Thank you for this.

  6. Loving the simplicity to this salad! Yum!

  7. Just made this-heaven!!!!!!!!!! I don’t know if there will be any after waiting the 2 hrs. ;)

  8. I just cooked this salad, Saturday and and also Sunday, is definitely great ! I love it, very easy to prepare, and is delicious. what other greek type recipe would you suggest for a family geth together, where this salad will be as a side ?

  9. This looks delicious. Since my husband went dairy free and gluten free we are eating a lot more salads. Can’t wait to try this one. Meeting you and spending time with you this weekend in Florida was a highlight of my trip! Thanks so much for letting me “hang” with you!

  10. I just have to say that this is the best salad I have ever made! I brought this to a BBQ for my husband’s company and it was a total hit. Thank you for all your great recipes. About 50% of the things I make are from your blog :-)

  11. Hi! This looks amazing! Going to make it tonight, just a question, can this be refrigerated when done and if so for how long? I would love to make this and have for lunch at work a few days but didn’t know how it would sit.