Chickpea salad and Greek salad get together in this vegan Greek Chickpea Salad recipe. Made with refreshing Mediterranean vegetables, protein-rich chickpeas, and a tangy Greek-inspired dressing, it’s a fuss-free dish that’s perfect for healthy lunches, meal prep, picnics, or potlucks.
For more healthy and refreshing vegan recipes, check out my vegan dinner, Mediterranean, side dish, picnic, summer, beginner-friendly, and weight loss recipe round-ups.
Ingredients for Greek Chickpea Salad
- Cherry tomatoes
- Cucumber
- Chickpeas
- Green bell pepper
- Kalamata olives
- Red onion
- Vegan feta cheese
- Olive oil
- Lemon juice
- Red wine vinegar
- Dried oregano
- Salt and pepper
How to Make a Vegan Greek Chickpea Salad
Step 1:
To a large bowl, add the cherry tomatoes, cucumber, chickpeas, bell pepper, olives, red onion, and vegan feta. Gently toss to combine.
Step 2:
In a small bowl, whisk the olive oil, lemon juice, red wine vinegar, dried oregano, black pepper, and salt together.
Step 3:
Pour the dressing over the chopped vegetables in the bowl and toss to coat. Serve the salad right away or place it in the fridge to chill for 30 minutes.
Try these dishes as well:
Moroccan Carrot Salad with Chickpeas
Quinoa and Chickpea Salad
Mediterranean Lentil Salad
Greek Chickpea Salad
Ingredients
- 7 oz cherry tomatoes (halved (200 g))
- 1 small English or Persian cucumber (sliced)
- 1 cup canned or cooked chickpeas (drained and rinsed)
- ½ medium green bell pepper (sliced)
- ⅓ cup kalamata olives
- ⅓ medium red onion (finely sliced)
- 1.8 oz vegan feta cheese (50 g)
Greek Salad Dressing
- 1 tbsp olive oil
- ½ medium lemon (juiced)
- 2 tsp red wine vinegar
- 1 tsp dried oregano
- ¼ tsp ground black pepper
- ⅓ tsp salt
Instructions
- To a large bowl, add the cherry tomatoes, cucumber, chickpeas, bell pepper, olives, red onion, and vegan feta. Gently toss to combine.
- In a small bowl, whisk the olive oil, lemon juice, red wine vinegar, dried oregano, black pepper, and salt together.
- Pour the dressing over the chopped vegetables in the bowl and toss to coat. Serve the salad right away or place it in the fridge to chill for 30 minutes.
