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Garbanzo Bean Salad

Author: Anita's Table Talk

Ingredients

  • 2 15-oz cans garbanzo beans, drained
  • 2 cucumbers, halved lengthwise, seeded and diced
  • 12 cherry tomatoes, halved
  • ½ medium red onion, chopped
  • 2 cloves garlic, minced
  • 1 2.5-oz can sliced black olives, drained
  • 3-4 ounces crumbled feta cheese
  • ½ cup Greek or Italian-style salad dressing (for homemade version, see below)
  • ½ teaspoon ground black pepper

GREEK SALAD DRESSING

  • 1 large lemon, juiced (5 Tablespoons)
  • 1 teaspoon red wine vinegar more to taste
  • 2 medium-size cloves garlic, finely minced (or ⅛ teaspoon garlic powder)
  • 1 teaspoon dried oregano
  • cup extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper

Instructions

  • COMBINE vegetables and seasoning. ADD dressing. TOSS together to combine.
  • REFRIGERATE two hours or more before serving. Serve chilled.

GREEK SALAD DRESSING

  • COMBINE all ingredients and SERVE.

NOTES

  • REFRIGERATE remaining dressing for later use on a salad or as a marinade.