This Greek Garbanzo Bean Salad is filled with cucumbers, tomatoes, olives, garbanzo beans, and feta.

Take this Greek Garbanzo Bean Salad to a potluck or BBQ.
Greek Garbanzo Bean Salad | The Girl Who Ate Everything

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.

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

If you like this Greek Garbanzo Bean Salad, you’ll love these recipes:

Edamame Quinoa Salad

Broccoli Salad

Cowboy Caviar

Greek Garbanzo Bean Salad | The Girl Who Ate Everything
5 from 2 votes

Greek Garbanzo Bean Salad


  • 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


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