Greek Salad with Garbanzo Beans and Pepperoncinis

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$16.25 Cooking Fee
Serving Size: 3 cups
Recipe adapted from:
Jenn Tidwell
While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back.
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  • Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.

Cook Times

Active Prep15
Hands-On Cook0
Hands-Off Cook0
Total Time15 minutes
Recipe Serving Size10



  • 3 head romaine lettuce chopped
  • 30 ounce canned garbanzo beans
  • 5 rib celery sliced
  • 3 tomato medium chopped
  • ¾ cup pitted Greek olive sliced
  • ¾ cup feta cheese crumbled
  • ½ cup pepperoncinis finely chopped
  • 5 tablespoon fresh basil minced
  • 5 tablespoon pepperoncini juice
  • 5 tablespoon extra virgin olive oil
  • 2 ½ tablespoon fresh lemon juice
  • ½ teaspoon Kosher salt or to taste
  • ¼ teaspoon ground black pepper or to taste

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Reheating/Serving Instructions


Calories: 202kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 658mg | Potassium: 409mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4665IU | Vitamin C: 14mg | Calcium: 119mg | Iron: 2mg

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