Garbanzo Bean Greek Salad

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) 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, or just want a healthy vegetarian meal.

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  • For the salad:

  • 15 oz can garbanzo beans

  • 1 English cucumber, optionally peeled and sliced in half

  • 2 cups cherry and golden tomatoes, halved (or 4 diced tomatoes)

  • 1 avocado, diced

  • 1 green bell pepper, diced

  • ¼ cup of red onion, diced

  • ½ cup pitted Kalamata olives

  • For the dressing:

  • ¼ cup olive oil

  • ⅓ cup lemon juice

  • 1 garlic clove, minced

  • 1 tablespoon dried oregano

  • ½ 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. Place all garbanzo beans and the vegetables into a large bowl and mix. Toss the salad with dressing as needed and serve.   

Recipe Notes

 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.