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Greek Garbanzo Bean Salad | The Girl Who Ate Everything

Greek Garbanzo Bean Salad

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

Course Side Dish
Cuisine Greek
Prep Time 10 minutes
Cook Time 20 hours 10 minutes
Total Time 10 minutes
Yield 8 servings


  • 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.

Recipe Notes

Source: adapted slightly from Allrecipes