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

An easy-to-make salad that’s chock full of nutrients and flavor!

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Prep Time 10 minutes mins

Course Main Course, Salad, Side Dish

YIELD 2 servings

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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

The amount of salt needed will depend on the amount already in beans.

Yield: 2 to 4 servings

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