Carolina Kitchen in College

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Greek Garbanzo Bean Salad May 17, 2010

Filed under: Vegetables — kchrismon @ 10:12 pm

This salad was my last minute dinner the other night, but it’s really good! You have to watch out – the garlic can be strong. I love garlic, though, and devoured it anyway. This is both tasty and healthy, this garbanzo beans having a bunch of iron. Yum.



2 (15 ounce) cans garbanzo beans, drained and rinsed (to remove excess salt)

2 cucumbers, cut in quarters and sliced

12 cherry tomatoes, halved

1/2 onion, chopped

2 cloves garlic, minced

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

1/2 lemon, juiced


1 tbsp. oregano

1 tsp. parsley

5 tbsp. olive oil

1 1/2  tbsp. vinegar

1/4  tsp. Garlic powder

Salt and pepper to taste


Combine the beans, cucumbers, tomatoes, onion, garlic, olives, salad dressing, and lemon juice. Toss together and refrigerate 2 hours before serving. Serve chilled.

Adapted from


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