Garbanzo Bean and Sun-Dried Tomato Salad

Makes 4-6 Servings


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


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

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.