Greek Garbanzo Salad

Summer is almost over (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.

This mayo-free salad is rich in fiber and protein and is super easy to make.

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.)

This Greek Garbanzo Salad is very filling, low in calories, high in fiber, and loaded with nutrients making it a great recipe for weight loss.


Greek Garbanzo Salad

An easy-to-make salad that’s chock full of nutrients and flavor!
Prep Time 10 minutes
Course Main Course, Salad, Side Dish
YIELD 2 servings
All recipes on are property of jennifer’s kitchen and cannot be republished without written permission.



  • 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.


The amount of salt needed will depend on the amount already in beans.
Yield: 2 to 4 servings

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  1. 5 stars
    This sounds good. I love the combination of garbanzos, tomatoes, and red onion. All the other ingredients are just “gravy”, so to speak.

  2. 5 stars
    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!

4.75 from 4 votes

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