Summer Recipe

I receive weekly recipes from the I wanted to share one that I will be trying very soon. It sounds very easy and delicious. Enjoy!

Greek Garbanzo Bean Salad

Prep and Cook Time: 5 minutes


  • 2 cups cooked or 1 15 oz can garbanzo beans (BPA-free), preferably organic
  • 2 medium cloves garlic, minced or pressed
  • 1 medium tomato, diced
  • 1/2 medium red onion, chopped
  • 2 TBS parsley, chopped
  • 1 TBS fresh lemon juice
  • 3 TBS extra virgin olive oil
  • salt and pepper to taste
  • Optional:
  • 1/4 cup feta cheese
  • 6 sliced kalamata olives
  • 1 tsp rosemary


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

  1. That sounds wonderful–and it’s similar to something that I frequently kind of “throw” together during the summer when the tomatoes are in full swing–works well with cherry tomatoes like Sungold or grape, halved. I frequently add some diced cucumbers to the mix too. It’s good made with white beans too.

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