Greek Bean Salad

About this recipe

Yet another dish with the word “Greek.” Does this mean something? Well, since they run most of our restaurants, we decided to steal a couple of their ideas.


Into a Greek-looking bowl, put:

  • 1 (19 oz.) can chickpeas (drained and rinsed),
  • 1 cup cucumber (peeled and sliced),
  • 1 cup green pepper (diced),
  • 2 cups largely diced tomatoes,
  • ½ cup white or purple onion (thinly sliced), 
  • a dozen big, fat kalamata olives,
  • 2-3 oz. crumbled feta cheese.


  • olive oil to coat,
  • ½ tsp. Greek oregano, ½ tsp. Greek salt, and 1 tsp. Greek black pepper.

Toss and add:

  • red wine vinegar.

Toss again, taste, and add more vinegar if needed. Keep adding, tossing, and tasting until you got it right. Cover in a Greek refrigerator before serving. (It’s good.)


    Greeks are very nice people who make wonderful food. They're just not that good at managing money.

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