Greek Garbanzo Bean Salad

NorthwestGal's Note:

This is a great salad recipe that I found on Allrecipes (submitted by Kim Fusich). I am posting it with the changes suggested by multiple reviewers, because I think those changes really boosted the flavor of this salad. I posted a separate Italian version because I think the two salads are significantly different.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 10

• 2 (15 ounce) cans garbanzo beans, drained
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 (12 ounce) jar pitted kalamata olives, drained
• 2 cucumbers, halved lengthwise and sliced
• 1 cup grape tomatoes (I cut them in half)
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 4 ounces crumbled feta cheese
• 1/4 cup greek dressing (or Italian dressing)
• 1/2 lemon, juice of
• salt and pepper, to taste

Directions:

1. Combine all ingredients in a large bowl.
2. Toss well and refrigerate 1-2 hours before serving.
3. Serve chilled.

Reviews

[Sydney Mike]

Must admit that for the most part I was indulging my other half, since I'm not really, really fond of garbanzo beans, artichokes or feta cheese! Well, that & the fact that I needed an enticing addition to a vegetarian lunch for the 2 of us & my son & DIL! Worked out just fine, too, what with those other 3 making such a fuss about how great it tasted! That, of course, is what I wanted, so I was a happy camper! Thanks for posting a great recipe! [Tagged & made in Please Review My Recipe]

[Sharon123]

A delicious salad! I used a red wine vinaigrette that went perfectly. Thanks! Made for PRMR game.

[JackieOhNo!]

I made this exactly as posted and it was absolutely delicious! This goes together so quickly and easily, which qualifies it as something I will make often. The flavors really blend together nicely. This made a delicious side dish for our grilled dinner, and it also packs well for a nutritious and satisfying lunch. Thanks for sharing this versatile recipe.