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Greek Chickpea Salad

Courtesy of Handy Eats

Mediterranean food is my absolute favorite! This week marks our plan to start cooking more of that at home. This salad is great as a snack, side, or even lunch if you wanted. I was looking for something light, refreshing, but delicious and filling - this was a winner! Enjoy!


1 15 oz can garbanzo beans (I use low sodium), rinsed and drained

1 cup sweet cherry tomatoes, sliced in half

1/4 cup, thinly sliced red onion (bite sized pieces)

1/2 English cucumber, sliced into bite sized pieces

3.5 oz container of crumbled feta cheese (I use the reduced fat version)

2-3 tb chopped fresh dill

1 (6.5 oz) jar of artichokes (marinated and quartered)

1/3 cup olive oil

2 tb red wine vinegar

1 tsp oregano

1/2 tsp salt

1/2 tsp pepper


In a large bowl, combine the garbanzo beans, tomatoes, onion, cucumber, feta, artichokes, and dill. Stir to mix. In a small bowl, combine the olive oil, vinegar, oregano, salt and pepper. Whisk until blended and then pour over the garbanzo salad. Stir to combine the sauce into the salad. Enjoy!


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