Greek Garbanzo Bean Salad Food

FETA GARBANZO BEAN SALAD

Feta Garbanzo Bean Salad image

This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.-Judy Doepel, Ballston Lake, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups coarsely chopped English cucumber (about 1/2 medium)
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium tomato, seeded and chopped
1/4 cup thinly sliced red onion
1/4 cup chopped fresh parsley
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
5 cups torn mixed salad greens
1/2 cup crumbled feta cheese

Steps:

Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.

Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 586mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

5-MINUTE GREEK GARBANZO BEAN SALAD

5-Minute Greek Garbanzo Bean Salad image

If you don't have time to cook your beans canned garbanzo beans (BPA- free) makes this Mediterranean-style salad an easy addition to your Healthiest Way of Eating. And you will also be enjoying a rich source of health-promoting dietary fiber.

Provided by jmkuhns20

Categories Beans

Time 5m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can garbanzo beans (bpa-free)
2 medium garlic cloves (minced or pressed)
1 medium tomatoes, diced
1/2 medium red onion, chopped
2 tablespoons parsley, chopped
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
salt and pepper
1/4 cup feta cheese (optional)
6 sliced kalamata olives (optional)
1 teaspoon rosemary (optional)

Steps:

Directions:.
Press or mince garlic and let sit for at least 5 minutes to bring out its hidden health benefits.
Drain liquid from garbanzo beans and rinse under cold running water; this helps prevent intestinal gas.
Combine all ingredients with lemon juice, olive oil, and salt and pepper to taste.

Nutrition Facts : Calories 461.6, Fat 22.9, SaturatedFat 3.1, Sodium 643.1, Carbohydrate 54.8, Fiber 10.8, Sugar 3, Protein 11.7

GREEK GARBANZO BEAN SALAD

Greek Garbanzo Bean Salad image

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.

Provided by Northwestgal

Categories Artichoke

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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

Nutrition Facts : Calories 209.1, Fat 7.4, SaturatedFat 2.5, Cholesterol 10.7, Sodium 666.9, Carbohydrate 30.4, Fiber 8.9, Sugar 2.6, Protein 8

15 MINUTE GREEK GARBANZO BEAN SALAD

15 Minute Greek Garbanzo Bean Salad image

This high protein, fresh tasting, vegetarian salad is very quick and easy to prepare. In fact it can be made in just 15 minutes from start to finish, and can be kept for a few days in the refrigerator, getting more flavorful as it marinates longer. Using fresh herbs and a small amount extra virgin olive oil makes this a healthier salad than many of those with high fat dressings without losing flavor. Recipe found on http://www.whfoods.com/genpage.php?tname=recipe&dbid=57

Provided by Roqxie

Categories Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 ounce) can garbanzo beans, drained and rinsed
2/3 cup minced scallion
3 medium garlic cloves, pressed
1 medium ripe tomatoes, chopped, seeds removed
3 medium celery ribs, diced about 1/2 inch pieces
3 tablespoons fresh lemon juice
2 1/2 tablespoons chopped of fresh mint
3 tablespoons chopped fresh parsley
extra virgin olive oil, to taste
1/4 cup feta cheese (optional)
1 small head chopped romaine lettuce, outer leaves removed, and discarded
salt
cracked black pepper

Steps:

Mix all ingredients except lettuce and cheese in a bowl and season with salt & pepper to taste.
Serve on bed of chopped romaine lettuce and sprinkle with feta cheese.

Nutrition Facts : Calories 176.9, Fat 1.9, SaturatedFat 0.2, Sodium 361.8, Carbohydrate 34.7, Fiber 9.7, Sugar 3.9, Protein 8.4

GREEK GARBANZO BEAN SALAD

Greek Garbanzo Bean Salad image

This is a delightful salad that doesn't skimp on taste.

Provided by Kim Fusich

Categories Salad Beans

Time 2h10m

Yield 8

Number Of Ingredients 11

Ingredients

2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
½ red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
½ cup Italian-style salad dressing
½ lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper

Steps:

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

Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g

GREEK BEAN SALAD

Greek Bean Salad image

I found this in The Bean Harvest Cookbook and it sounded perfect for a summer cookout. Made a few adjustments and it was perfect. Cook time is marinating time. Hope you enjoy!

Provided by flower7

Categories Cheese

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 (15 1/2 ounce) cans cannellini beans, drained & rinsed
1 pint grape tomatoes, quartered
3 small pickling cucumbers, peeled & chopped
2/3 cup kalamata olive, pitted & halved
6 ounces feta cheese, crumbled (I used feta with basil & tomato)
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
2 large garlic cloves, chopped
1/2 cup fresh lemon juice
1/3 cup olive oil
1 teaspoon dried oregano or 2 tablespoons fresh oregano

Steps:

Dressing: In a small bowl or measuring cup, whisk together the dressing ingredients.
Salad: In a large bowl, combine the dressing with the beans and mix well. Cover and marinate at room temperature at least one hour, stirring occasionally.
Shortly before serving, mix in the tomatoes, cucumber, olives and cheese and season with salt and pepper.
Serve at room temperature.

Nutrition Facts : Calories 273.1, Fat 15.9, SaturatedFat 5, Cholesterol 20.1, Sodium 736.8, Carbohydrate 24.6, Fiber 7.3, Sugar 6.2, Protein 10.2

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