This recipe must be tried if you enjoy Old Bay Seasoning!
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 8 |
Ingredients
- 2 (15 ounce) cans garbanzo beans, drained
- 2 cucumbers, halved lengthwise and sliced
- 1 (15 ounce) can black olives, drained and chopped
- 12 cherry tomatoes, halved
- ½ red onion, chopped
- ½ cup Italian-style salad dressing
- 2 cloves garlic, minced
- ½ lemon, juiced
- 1 ounce crumbled feta cheese
- ½ teaspoon garlic salt
- ½ teaspoon ground black pepper
Instructions
- Combine beans, cucumbers, olives, tomatoes, red onion, salad dressing, garlic, lemon juice, feta cheese, garlic salt, and pepper in a large serving bowl. Toss together until well combined. Refrigerate for 2 hours before serving. Serve chilled.
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 6 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 1067 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious as is! One of my all time favorites
Perfect as it is.
I made it as written, but we just didn’t care for the taste. I do better when exact measurements are given and would have preferred if the recipe for the Italian dressing was included. The recipe as written just didn’t work for me.
I added a lemon vinegrette, tsp of capers, yellow and green pepper sun dried tomato.
Very good!
Really good! I didn’t measure anything and I used Greek dressing because that’s what I had. Perfect summer side salad that has some high quality proteins (I used garbanzo and white beans).
Great recipe but I add capers as well and I agree your own unsweet vinegar or lemon based salad dressing will do. A real plus is how well it keeps.
We love this recipe. It’s quick and easy to put together. I did make an olive oil/lemon dressing for it instead of Italian as called for. Delicious!
4 oz feta cheese
We LOVED this! Easy ingredients, easy to make, and SO tasty. I made half the recipe for 2 of us, and we finished it. Be sure to use kalamata olives for best taste. Also, use slim Persian cucumbers as they are not soggy! Thanks!
This is an excellent, nutritious salad.
I made a few changes to this recipe, taking the advice of some other reviewers. Definitely use more feta cheese; one ounce is not enough. I also think that the juice of a whole lemon, rather than a half, is more flavorful. Additionally, I put in half a green pepper, diced, half a teaspoon dried oregano, and a few turns of freshly ground black pepper. Next time I will try it with fresh parsley as another reviewer suggested. This is a lovely salad, perfect for summer time, and an excellent choice for anyone wanting side dishes more centered on protein and veggies.
I love this. Absolutely delicious. Did leave out garlic salt and added 1/4 t regular salt instead. The lemon is a wonderful touch. Adds a note of brightness. Used Newman’s Italian dressing. Will make again.
added more tomatoes (yellow as well as red) and hard boiled eggs for protein to make it a satisfying dinner for the hubby
Delicious recipe. Easy and healthy.
Since I’m not a fan of fresh tomatoes I substituted sundried tomatoes. Also I doubled the feta to 2 oz.
Both my vegetarian daughter and meat-loving husband love this salad! I added fresh basil from the garden and it was perfect!
Delicious and refreshing. I will add more fresh lemon juice next time.
Very good recipe, my mother is Greek and this is like home. Only a couple changes, I omitted the olives and just had a side of olives with pit though- just a preference. I also added dill, turned out well!
I added artichoke hearts, more feta and a squeeze of honey. Delicious
Very good salad. Was not real popular with the teenagers at the cookout I took it to but it’s definitely a very healthy salad.