Description
A refreshing and flavorful Greek Garbanzo Bean Salad packed with fresh veggies, feta, and a zesty lemon vinaigrette.
Ingredients
- 425g / 15 ounces garbanzo beans, canned, drained and rinsed
- 1 medium cucumber, diced
- 2 medium tomatoes, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 113g / 4 ounces feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 3 tablespoons lemon juice, fresh
- 3 tablespoons olive oil, extra virgin
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
1. Dice the cucumber and tomatoes into bite-sized pieces. Thinly slice the red onion. Mince the garlic clove. Chop the fresh parsley and mint.
2. In a large mixing bowl, combine the drained and rinsed garbanzo beans, diced cucumber, tomatoes, sliced red onion, and halved Kalamata olives. Add the crumbled feta cheese, chopped parsley, and mint to the bowl.
3. In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, dried oregano, minced garlic, salt, and black pepper. Pour the vinaigrette over the salad.
4. Gently toss all the ingredients together until well combined. Serve immediately or chill for later.
Notes
Make Ahead: Prepare the salad and store it in the refrigerator for up to 24 hours. Add the vinaigrette just before serving.
Substitution: Try using goat cheese or halloumi instead of feta.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg