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    You are in: Home / Recipes / Cucumber and Garbanzo Bean Salad Recipe
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    Cucumber and Garbanzo Bean Salad

    Average Rating:

     42 Total Reviews

    Showing 21-40 of 42

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    • on June 23, 2009

      Oh, this is a lovely salad, indeed! I dislike raw onion, so I swapped it out for chopped red bell pepper as a couple people mentioned adding. I know, totally different flavor than the onion, but it was very good. I used black olives - and the mixture was so pretty and inviting. I was afraid I wouldn't have enough dressing when I mixed it up, but when I poured it over everything and mixed, it was the perfect amount. Thank you for sharing, Lori!

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    • on June 06, 2009

      This is amazing food. Sweet bell pepper makes it even better, I say.

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    • on March 24, 2009

      I was really not sure about 3 tablespoons of red wine vinegar and 1 tablespoon of sugar. It all went together very well and tasted surprisingly good !

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    • on February 16, 2009

      I took out the olives, doubled the liquids and added israeli couscous. It was great!

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    • on December 31, 2008

      Absolutely delicious. I see that this is very clearly a summer salad, but it's winter here in georgia and it was fantastic ;) I substituted balsamic vingar for the red wine vinegar and reduced the amount by half. I also replaced the vegetable oil with olive oil, added three cloves of garlic instead of two, as well as adding minced red bell pepper, grape tomotoes, and fresh mozarella. Yum.

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    • on December 11, 2008

      Love it! This salad is simply delicious! My kids even go back for second helpings. To make it even healthier, I used olive oil in place of the vegetable oil, and substitued Splenda for the sugar. I used black olives (my kids don't like green olives). A fresh diced tomato also works well in this salad.

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    • on October 29, 2008

      Very refreshing salad. I used balsamic vinegar and freshly made chickpeas (not canned). We'll make this again.

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    • on April 24, 2008

      This is a nice refreshing salad. It is sweet and it makes a good amount, not too much. It wasn't stunning but it is a nice accompaniment to a saltier meal. Thanks for posting.

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    • on August 20, 2007

      This was excellent! I did make some changes though. I was making it for a party, so I tripled the recipe. I used three very large cukes and 2 lg cans + 1 sm can of garbanzo beans, and I think the ratio came out perfect (I think 3 lg cans of beans with 3 med cukes would have been too heavy on the beans). I also omitted the olives and added 3 plum tomatoes instead as well as 1 cup of crumbled feta cheese for a little extra flavor. My DH said he could eat it every day!

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    • on May 19, 2007

      This was an excellent salad. I had an orange sweet pepper that needed to be used, so I added that and it gave it such nice color. I didn't have parsley, so I mihced cilantro and it really lifted the flavor. I'll certainly make this again. Thanks Lori!

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    • on March 27, 2007

      This made for a nice side to go with our chicken tacos (Crockpot Taco Chicken by Pamela). It is has a refreshing flavor and crunch. I added some oregano which added to the Greek flavors in the dressing. The next day, however, the dressing had blended more and I could taste the sweetness more. I made an extra batch to drizzle some extra on top and recommend that. I served the leftovers on top of romaine lettuce and this made a lovely Italian salad to accompany our ravioli! Thanks, Lori, for posting. Roxygirl

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    • on March 11, 2007

      This was lite and easy. DH had the leftovers later, and his only comment was that it could use some Avacado.

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    • on September 06, 2006

      This was a nice summer salad that was a nice change from lettuce salad. I couldn't convince my dd that she liked garbanzo beans but I liked it all the same. Thanks!

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    • on July 07, 2005

      good refreshing summer salad. i made this for a light dinner today, and it was filling enough that i didn't eat or crave anything else for the rest of the evening. i added some plum tomatoes and more lemon juice than called for. i also thought that it needed some kick so i added some freshly ground cumin powder to pique the flavor. had it over some torn romaine.

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    • on February 06, 2005

      Easy salad to prepare that was finished by 2 adults and a preschooler in one sitting. I used flaxseed oil and olive oil for the dressing as I am really trying to increase my omega 3 consumption and that worked well.

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    • on July 26, 2004

      This is a nice light summer salad. It was so easy to prepare. Thanks for a great recipe.

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    • on July 04, 2004

      We all enjoyed this salad and nice change from the old cuke/tomato salad.

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    • on June 05, 2004

      Great recipe.. I had extra corn on the cob left over, so I cut the corn off the cob and added to the salad.. Excellent sweet addition !!!! Great the next day !!!! Will definitely make again.

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    • on May 30, 2004

      Wow! What an outstanding dish for a potluck. Thank you

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    • on March 29, 2004

      What a wonderful salad. My hubby was skeptical at first but loved it. I thought it would be very sweet as he did but it was just right. This will be used often in our house. Thanks for the great recipe.

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    Nutritional Facts for Cucumber and Garbanzo Bean Salad

    Serving Size: 1 (122 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 181.0
     
    Calories from Fat 80
    44%
    Total Fat 8.9 g
    13%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 394.7 mg
    16%
    Total Carbohydrate 22.1 g
    7%
    Dietary Fiber 4.0 g
    16%
    Sugars 3.4 g
    13%
    Protein 4.1 g
    8%
    Detailed Nutrition Values About Nutrition Info

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