Beet, Garbanzo Beans and Tomato Salad – COPY

Beet, Garbanzo Beans and Tomato Salad – COPY

Bright and full of color, this red beet and tomato salad is a beauty to behold and tastes even better. Throw in some garbanzo beans for protein and you get a well-rounded vegan entrée that can’t be beaten!


  • Cooked Beets, diced 1" - 1 quart
  • Garbanzo beans, canned, well drained - 1 quart
  • Grape tomatoes, halves - 4 Cups
  • Red onions, sliced thin - 3 Cups
  • Dill Pickles, chopped - 2 Cups
  • Sunflower seeds, shelled and toasted - .5 Cup
  • Greek style or Italian Dressing - 8 oz.
  • Feta cheese, crumbled - 4 oz.
  • Black Olives, sliced - 1 Cup

Cooking calculator

Adjust measurements based on the number of servings


  1. Combine all the ingredients and use only half of the amount of sunflower seed to mix with the salad. Blend well.

  2. When you place the salad on the serving plate you will then sprinkle the remainder of the sunflower seeds and crumbled Feta cheese on top to finish.

Serving Suggestions:

This is an excellent salad for a buffet, as an entree, with added proteins such as steak, chicken breast, pork loin, or grilled shrimp.

Contact Us

Customize This Recipe