This Greek Garbanzo Bean Salad is filled with cucumbers, tomatoes, olives, garbanzo beans, and feta. Take this bean salad side 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

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Greek Garbanzo Bean Salad | The Girl Who Ate Everything

Greek Garbanzo Bean Salad

4.70 from 10 votes
This Greek Garbanzo Bean Salad is filled with cucumbers, tomatoes, olives, garbanzo beans, and feta.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings

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
 

  • Toss everything together except the feta in a large bowl. Refrigerate 2 hours before serving. Toss feta in before serving.
Cuisine: Greek
Course: Side Dish
Greek Garbanzo Bean Salad