Greek Garbanzo Bean Salad

247 Reviews 24 Pics
  • Prep

    10 m
  • Ready In

    2 h 10 m
Recipe by  Kim Fusich

“This is a delightful salad that doesn't skimp on taste.”

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Adjust Servings

Original recipe yields 8 servings



  1. Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

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Reviews (247)

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I took this to work, as one co-worker is vegetarian. Everyone raved about the salad. Three minor adjustments: I added a whole (6oz) carton of herb feta cheese, used a small can of olives and added 1/2 chopped green pepper.



This was a big hit. I now know what I'll be bringing to BBQs this summer. I took the advice of others and halved the olives and increased the feta to 3 oz or so. I also added 1tsp of dried oregano.



Good salad. I recommend adding more feta cheese.

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Amount Per Serving (8 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 25.5 g
  • 8%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 3 mg
  • 1%
  • Sodium
  • 1067 mg
  • 43%

Based on a 2,000 calorie diet



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Mexican Bean Salad


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Green Bean Fries