Ultimate Greek Chopped Salad

Sure, we miss the feta cheese too, but the garbanzo beans add a delicious texture and protein to this simple salad.


  • SALAD:
  • 1 large head of Romaine lettuce, chopped
  • 1 hothouse cucumber, diced
  • 2 tomatoes, diced, liquid removed
  • ½ red bell pepper, diced
  • ½ red onion, diced
  • ¼ cup Kalamata olives, sliced
  • 1 (15 oz.) can low-sodium garbanzo beans, drained and rinsed
  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons salt
  • 2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil


  • In a small bowl whisk dressing ingredients and set aside.
  • Put vegetables and garbanzo beans in a large bowl and toss with salad dressing.
  • Eat immediately or refrigerate for at least an hour to let flavors meld.

Ready in about 10 minutes
Makes 4-6 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

Leave a Reply

Your email address will not be published. Required fields are marked *