Greek Chickpea Salad

This awesome recipe is courtesy of Jen Ozick. Read more about her here.

Servings: 12

This recipe would be a great way to get “healthy” carbs into your meals early in the day! 


2 (15 oz) cans garbanzo beans, drained

2 seedless cucumbers, halved lengthwise and sliced

12 cherry tomatoes, halved

1 small red onion, chopped

2 garlic cloves, minced

1 (15 oz) can black olives, drained and chopped

4 oz feta cheese, crumbled

1/2 cup Light Italian salad dressing

1/2 lemon, juiced

1/2 tsp garlic salt

1/2 tsp ground black pepper


Combine all ingredients. Toss together and refrigerate 2 hours before serving. Serve chilled.

Nutrition Facts: Calories: 375; Protein: 17g; Carbohydrates: 53.9g; Fat: 11.9g;

Dietary Fiber: 15.5g; Sugars: 12.8g.

Did you know!

Garbanzo beans are also called “chickpeas”. In 1793, ground-roast chickpeas were noted by a German writer as a coffee substitute in Europe and in the First World War, they were grown for this in some areas of Germany. Chickpeas are still sometimes brewed instead of coffee.

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