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Garbanzo Bean & Sun-Dried Tomato Salad

Main Ingredients: Beans

Yield: 4-6 servings

Photo And Recipe Courtesy Of Wisconsin Milk Marketing Board, Inc.


  • 3 cups cooked garbanzo beans (chickpeas) or canned beans, rinsed and drained
  • 1 small cucumber, peeled, seeded, and diced
  • 3/4 c. feta cheese, crumbled
  • 2 tablespoons sun-dried tomatoes in oil, coarsely chopped
  • 2 teaspoons chopped fresh thyme, chopped or 1 teaspoon dried
  • 2 tablespoons balsamic vinegar
  • 1 tsp. extra-virgin olive oil


  1. In large bowl, combine all of the ingredients, tossing well. Cover and refrigerate for several hours. Serve over cucumber slices, if desired.

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