Description
A vibrant and refreshing Greek-inspired salad with garbanzo beans, fresh vegetables, feta cheese, and a zesty lemon vinaigrette. Perfect for a light lunch or a flavorful side dish!
Ingredients
Scale
- 1 (400g) can garbanzo beans, drained and rinsed
- 1 medium cucumber, diced
- 2 medium tomatoes, diced
- 1/4 cup red onion, thinly sliced
- 1 medium bell pepper, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- For the Vinaigrette:
- 3 tbsp lemon juice, freshly squeezed
- 4 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the garbanzo beans, cucumber, tomatoes, red onion, bell pepper, Kalamata olives, and feta cheese.
- In a small bowl or jar, whisk together the lemon juice, olive oil, oregano, garlic, salt, and pepper.
- Pour the vinaigrette over the salad and toss gently to combine.
- Garnish with fresh parsley and serve immediately.
Notes
- Make Ahead: Prepare the salad a few hours in advance, but add the vinaigrette just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 40mg
Keywords: greek salad, garbanzo bean salad, chickpea salad, mediterranean salad, vegetarian salad, gluten-free salad, healthy salad, easy salad, quick salad