Greek Garbanzo Salad
Healthy garbanzo salad recipe. An easy-to-make salad that’s chock full of nutrients and flavor!
Summer is almost over (sniff, sniff), so I find myself squeezing in as many fresh tomato and basil recipes as possible before the chilly winter winds whirl in and whisk all the tender garden produce away.
A Healthy Garbanzo Salad Recipe
This healthy garbanzo salad is not only mayo-free, but it is also rich in fiber and protein. And is super easy to make.
Garbanzos – also known as chickpeas – are a great source of plant-based protein. Plus they offer you a healthy dose of iron, manganese, and folate.
And garbanzo beans are fabulous for weight loss. They’re super high in fiber and low in calories. And they provide lots of lasting energy.
This simple and healthy garbanzo salad recipe combines slimming chickpeas with flavorful tomatoes, zippy onions, heart-healthy olives, and bright herby seasonings for a very satisfying salad that is loved by everyone.
Canned Garbanzos vs Home-Cooked Garbanzos
You can use canned garbanzo beans if you like (which would sort of make this a no-cook recipe), but I love the taste and texture, not to mention the money saving factor, of beans cooked in a crock-pot (slow cooker). If you need a little refresher course on this, check out the post I wrote on how to cook beans in slow cooker.
(You can also cook the garbanzos in an Instant Pot. See instructions here.)
Greek Garbanzo Salad
Ingredients
- 3 cups cooked chickpeas (garbanzo beans) - drained
- 1/2 medium red onion, diced
- 1 rib celery, diced small
- 1/2 cup chopped olives - I like tree ripened olives
- 3 tablespoons lemon juice
- 1/4 cup chopped, fresh parsley
- 1 tablespoon minced fresh oregano
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt - see note
- 1/2 teaspoon granulated onion
- 1 medium tomato, diced
- 2 tablespoons chopped fresh basil leaves
Instructions
- Mix together chickpeas, diced onion, diced celery, olives, and lemon juice in a large mixing bowl.
- Finely chop parsley and oregano and mince garlic. (A food processor works well for this.) Stir into chickpeas.
- Stir in oil and salt.
- Immediately before serving, stir in tomato and fresh basil.Serve at room temperature or chilled.
Notes
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
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This sounds good. I love the combination of garbanzos, tomatoes, and red onion. All the other ingredients are just “gravy”, so to speak.
Very nice. I definitely appreciate this site.
Keep writing!
For anyone who doesn’t want to use oil, and wants to increase nutritional values could use your Creamy Italian dressing as a great substitution. You just need to adjust the seasonings in the recipe.
Oh WOW. This looks incredible. Thanks for sharing.
I made this last weekend and it was a hit! I skipped the granulated onion, and didn’t miss it. I’ll be making this again! Thank you for a delicious recipe!
You’re welcome, Judy. I’m so glad you liked it.