Greek Salad with Garbanzo Beans & Feta

Prep Time:

Cook Time:

Serves: 4


  • For the Greek dressing:

  • 6 tablespoons olive oil

  • 2 tablespoons fresh lemon juice

  • 1 garlic clove, peeled and finely minced

  • 1 teaspoon red wine vinegar

  • ½ teaspoon dried oregano

  • ½ teaspoon dried dill weed

  • kosher salt and freshly ground black pepper

  • For the salad:

  • 2 large plum tomatoes, seeded & coarsely chopped

  • 1 cucumber, peeled, seeded & coarsely chopped

  • ½ red onion, coarsely chopped

  • 1 green bell pepper, seeded, cored & coarsely chopped

  • ½ cup pitted kalamata olives

  • 1 can or pouch (15.5 ounces) organic Green Valley Garbanzo Beans, drained and rinsed

  • ½ cup crumbled feta cheese

  • 3 cups torn romaine lettuce leaves


  1. For the Greek dressing: Place the olive oil, lemon juice, garlic, vinegar, oregano, dill and a good pinch each of salt and pepper in a jar with a tight fitting lid.

  2. Shake vigorously until well combined and emulsified. Taste and adjust salt and pepper if needed. (Can be made up to 3 days ahead, stored in the refrigerator. Reshake before using.)

  3. For the salad: In a large bowl, combine the tomatoes, cucumber, red onion, green pepper, kalamata olives and garbanzo beans.

  4. Toss with dressing, combining thoroughly.

  5. On each serving plate, make a bed of lettuce, divide the dressed vegetables among the plates and sprinkle the feta. Serve immediately with warmed pita bread.

Final Step

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