Greek Salad with Garbanzos

Greek Salad with Garbanzos

This salad makes a great leftover the next day. Just mix all of the ingredients together except for the lettuce. Let the chopped veggies marinate in the fridge with the dressing. Then chop up some fresh lettuce right before serving and add the marinated veggie mix on top for two days of a super flavorful salad.
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Main Dish, Sides
Servings 2 People


  • ¼ cup Peperoncinis sliced
  • ¼ cup Kalamata olives sliced
  • 1 can Garbanzo beans
  • 1 cucumber diced
  • ½ cup Artichoke hearts sliced
  • 1 Tomato diced or a handful of cherry tomatoes cut in half
  • ½ red onion sliced
  • 1 Red bell pepper chopped
  • ¼ cup Parsley chopped
  • 1/4 cup Feta Cheese (optional)
  • 1 head romaine lettuce chopped


  • 2 tsp olive oil
  • 1 tsp Red wine vinegar
  • ½ whole Lemon juiced
  • 1 tsp Italian seasoning
  • Salt/pepper to taste


  • Whisk oil, vinegar, lemon juice, and spices together in a small bowl, then pour over chopped veggies, mix well, then serve over a bed of chopped lettuce.
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