Garbanzo Bean Greek Salad

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About this Recipe

By: Eleni Saltas


Well composed and packed with flavorful ingredients, Greek salads can’t be beat. Those flavors, however, do have room to be elevated. Simply use all the Greek salad mixings (tomatoes, onions, cucumbers, peppers, olives, feta) as a base and add ingredients you enjoy. For me, the addition of garbanzo beans and avocados takes this classic to new heights and greater textures. Plus, both garbanzo beans and avocados are heart healthy and nutrient rich. This garbanzo bean Greek salad is especially perfect for those fasting from meat or dairy during Lent.


For the salad:

  • 15 oz can garbanzo beans
  • 1 English cucumber, optionally peeled and sliced in half
  • 3 cups cherry and golden tomatoes, halved (or 4 diced tomatoes)
  • 2 avocados, diced
  • 1 green bell pepper, diced
  • ½ red onion, diced
  • ½ cup pitted Kalamata olives
  • 8 oz of feta cheese (optional-serve on the side or mix in)
    For the dressing:
  • ¼ cup olive oil
  • 1/3 cup lemon juice
  • 2 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1/2 teaspoon pepper
  • 1 teaspoon salt

Step by Step Instructions

Step 1

Place the garbanzo beans in a colander and rinse well. Allow to drain well before using.

Step 2

In a small bowl or a mason jar, make the dressing by whisking together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Taste and adjust seasoning as you’d like

Step 3

Place all vegetables, garbanzo beans, and olives into a large bowl and toss to combine. Place all salad ingredients into a large bowl. Toss the salad with dressing and serve.


Number 1

If you are planning to prepare this salad ahead of time or if you want to have leftovers, do not add all of the dressing and just dress the amount that will be consumed immediately. For freshness, add avocados before serving as well.