Chickpea salad and Greek salad get together in this vegan Greek Chickpea Salad recipe. Made with refreshing vegetables, protein-rich chickpeas, and a tangy dressing to bring it all together. It’s a fuss-free dish that’s perfect for healthy lunches, dinners, picnics, or potlucks.
Table of Contents
Ingredients
- 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
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.
More tasty vegan salads:
Mediterranean Chickpea Salad
Mediterranean Lentil Salad
Related vegan recipe roundups:
Mediterranean, side dish, chickpea, picnic, summer, beginner-friendly, macro-friendly
Greek Chickpea Salad (vegan)
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.