Garbanzo Bean & Sun-Dried Tomato Salad

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 4-6 servings


  • 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


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