Reviewed: Feb. 27, 2009

I eat greek salad almost every day but never thought of adding garbanzo beans to it! For this already this recipe deserves 5 stars - what a great idea, they go so well with feta cheese...mmm. Now I'm on garbanzo bean kick and want to add it to everything - which is not bad since chick peas is very healthy and choke full of vitamins. I always use EVOO instead of italian dressing, no garlic and any tomatoes I have on hand. It's also great with any lettuce/spinach. Skip salt - there is plenty there from feta cheese. And the more garbanzo beans you add, the tastier;)

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posh

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

I made this salad for lunch today. I didn't add any black olives because I'm not a big fan of it. It was good but not great.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

This was pretty good. Didn't need as much dressing as called for. I liked trying it, but don't know that I would make it again. I actually liked it straight away and felt it became a bit "soggy" 4 hours later.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 20, 2009

Good way to get lots of veggies and protein in! Next time I will dress this with an olive oil, garlic, lemon vinagerette- I didn't care for the tangy-ness of the Italian dressing/lemon juice combo. Have a piece of gum ready after you eat this, it's pretty strong!

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Mom2Be!

Cooking Level: Expert

Home Town: Stillwater, Minnesota, USA

Living In: Hudson, Wisconsin, USA

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Reviewed: Jan. 19, 2009

Outstanding! Used kalamata olives and balsamic vinegar and olive oil for the dressing. Added some oregano and maybe a 1/4 tsp of the garlic salt and increased the pepper cause that is the way I like it. Healthy and delish. Bravo!

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Bonnie Duarte

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

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Reviewed: Jan. 17, 2009

This salad is the bomb! Excellent for you and full of flavor. I'm not going to say adjust this or that (I hate when people do that) because it is all up to personal taste anyway. Tweek as desired by you and your family. This will now be a staple in my house. Thank you for a GREAT recipe!

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sweetpeapatti

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Jan. 16, 2009

Easy, quick, and delicious! I'd recommend either using an English cucumber or scraping out the seeds of a regular cucumber.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Jan. 1, 2009

I made this for Christmas dinner and it was excellent! I used a sun-dried tomato and feta dressing instead of Italian, added radishes (had a taste for them...I know weird), used all the black olives called for (YUM) and about 4oz feta. Super fresh and light enough to serve with spinach alfredo lasagna roll ups (from allrecipes also!), but filling enough for leftover lunches. Delish; this will be a regular for me in the summer, and a great alternative to the same ole mixed greens salad (which does not keep well)!

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riverliving

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Rockford, Illinois, USA

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Reviewed: Nov. 10, 2008

Need to use kalamata olives versus the black olives. Although I let everything marinate overnight, the Italian dressing that I used didn't add anything special. I think an oil/vinegar mix with greek seasonings would have been better. This wasn't memorable so I won't make this again.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Sep. 17, 2008

I can't stop eating this stuff! I make it with English cucumbers (I use a veggie peeler to remove strips of skin), and with olives from my store's olive bar (canned olives don't have much flavor). It's definitely better if you refrigerate it for a couple of hours but eat it at room temperature. Thanks, Kim!

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Caroline C

Cooking Level: Expert

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Reviewed: Jul. 21, 2008

Delicious! Couldn't wait 2 hours so I immediately spooned some up for myself. Love it. I used Kalamata olives because I happened to have some on hand. Thanks for a lovely refreshing recipe!

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Andrea

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Reviewed: Jun. 30, 2008

Quick, easy and flavorful. I seeded the cucumbers before before added to maintain crispness. I also added some chopped colored peppers and increased the amount of feta cheese.

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SCHAFFERSS

Cooking Level: Intermediate

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Reviewed: May 10, 2008

We simply loved this recipe. It was delicioius. We did add a little extra feta cheese, about 3 oz. It turned out wonderfully. We used a large cucumber, so we ended up quartering it and slicing them, but even then the pieces were too large, so we cut them in half, again. Then it was perfect.

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Lisa

Home Town: Evansville, Indiana, USA

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Reviewed: Feb. 27, 2008

This was wonderful. I used balsamic vinegar and olive oil. My husband even liked it and he doesn't like bean:)

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shelly

Cooking Level: Expert

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Reviewed: Feb. 24, 2008

Very yummy salad. I used less dressing and more feta cheese - and we enjoyed this salad a lot. This will be a great summer salad - cool with very fresh tastes - will make this one again.

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BDChaff

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Feb. 20, 2008

Loved it! I did not add the feta because my son is allergic to dairy but it was still great. Both my kids wanted seconds. Delicious and nutritious!!!

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Audrey

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2007

Very good.

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ELIZABETHT

Cooking Level: Expert

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Reviewed: Sep. 24, 2007

Not too impressed, not exactly what we were looking for.

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CALLY5

Cooking Level: Expert

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Reviewed: Sep. 8, 2007

I made this tonight to take to a get together, and everyone loved it. I only added about 6 oz of olives, and it still tasted wonderful. Thanks for an awesome healthy recipe!

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