Mediterranean Garbanzo Salad

Prep Time: 20 min Cook Time: 0 min
Servings: 4 Skill Level: easy

You’ll love this crunchy, creamy, delicious veggie salad that’s packed with protein as a side dish (or the perfect lunch!).

Recipe and image attributed by Chef Jamie Gwen


  • 1/2 cup plain Greek yogurt
  • 3 tablespoons freshly chopped dill
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, finely minced
  • Salt and freshly ground black pepper
  • Two 15-oz. cans chickpeas, rinsed and drained
  • 1 small yellow bell pepper – seeds and ribs removed and cut into 1-inch strips
  • 1/2 small red onion, cut into 1-inch strips
  • 1/2 English cucumber, thinly sliced
  • 1 cup grape tomatoes, cut in half
  • 1/2 cup Pearls Specialties Kalamata Olives, cut in half
  • 1/2 cup crumbled feta cheese

Cooking Instructions

  1. To make the dressing, in a large mixing bowl combine the yogurt, dill, oil, vinegar and garlic.  Whisk until smooth and season liberally with salt and pepper.
  2. Add the chickpeas, yellow bell pepper, red onion, cucumber, tomatoes, and olives.  Toss to coat well.  Finish with crumbled feta cheese and extra sprigs of dill.

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