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File R-003SaladFiled 11 October 2026

Garbanzo Bean Salad

This is the salad most people are looking for under the other name. It needs no cooking, and it is better after ten minutes of sitting.

Also searched for as: chickpea salad garbanzo bean salad

A bowl of garbanzo bean salad with cucumber, tomato, red onion, parsley and feta

Ingredients

  • 2 cans (15 oz each) garbanzo beans, drained and rinsed
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • ½ small red onion, finely diced
  • ½ cup chopped flat-leaf parsley
  • ½ cup crumbled feta
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 small garlic clove, grated
  • 1 teaspoon dried oregano
  • ½ teaspoon fine salt, plus black pepper

Method

  1. In a large bowl, whisk the olive oil, lemon juice, vinegar, garlic, oregano, salt, and a few grinds of pepper.
  2. Add the red onion and let it sit in the dressing for 5 minutes to soften its bite.
  3. Add the beans, cucumber, tomatoes, and parsley. Toss well.
  4. Fold in the feta.
  5. Let the salad rest for 10 minutes, then taste and add salt or lemon if it needs it.

Notes on File

  • Keeps for 3 days in the refrigerator. If making ahead, add the feta and parsley just before serving.
  • Good additions: kalamata olives, diced bell pepper, or a spoonful of capers.

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