This Greek Chopped Salad is made with chickpeas, tomatoes, cucumbers, and olives all tossed in fresh lemon juice and olive oil for a refreshing vegan and gluten-free light meal or side dish. Made in just 10 minutes!
This post was originally written on January 7, 2015.
This Greek Chopped Salad is the perfect salad for a January cleanse. It’s filled with fresh and zesty vegetables that pair perfectly together for great flavor and major detoxing benefits.
The chickpeas in the salad fill it with protein and make it hearty enough for a light grain-free lunch or the perfect midday snack. It’s low calorie, high in protein, and fiber, and perfectly delicious.
And best of all? This whole salad can be whipped up in just about 10 minutes!
Recommended Ingredients and Equipment
This salad is made with just a handful of fresh ingredients that are easy to find and you may already have on hand! Best of all, these ingredients are highly versatile.
Here is everything you need.
Disclosure: This post may contain affiliate links.
Ingredients & Substitutions
- Cucumbers – I recommend Persian or English cucumbers but any type will work.
- Vegan Feta – I am a huge fan of Violife Feta. It is truly the best vegan feta I’ve ever had. You should be able to find it at Whole Foods and your local health food stores. If you can’t find it, you can make your own vegan feta or could swap it out with avocado.
- Olive Oil – Feel free to omit for an oil free version.
- Tomatoes – I recommend cherry tomatoes but any type of fresh tomato will work.
Recommended Equipment
For this recipe, you will need basic kitchen utensils,a chef’s knife, and a salad bowl. (<<affiliate links)
Step-by-Step Instructions
Step One – Chop the Vegetables
Using a sharp knife, quarter the cherry tomatoes. Cut the cucumbers into equal size pieces. Dice the onions, halve the Kalamata olives, and mince the parsley.
Step Two – Mix it all Together
Combine all the salad ingredients in a big bowl. Toss to combine. Add the olive oil, lemon juice, salt, and pepper and toss to combine. Taste and adjust seasonings.
Serving and Storing
Serving – This salad is best served cold. Let it set in the refrigerator 30 minutes before serving. This also allows the flavors to marinate. Serve as a light lunch or part of a larger dinner. It pairs well with a Lemon Pepper Cauliflower Steaks or these 4-Ingredient Portobello Steaks.
Storing – Store leftover salad in the refrigerator for up to 5 days.
Tips and Tricks
- This salad is very versatile. Feel free to add additional ingredients such as avocado, mixed greens, or cooked orzo pasta.
- For an oil free salad, Feel free to simply omit the olive oil. You can add a little extra lemon juice or water if it feels too dry.
- Cut your vegetables similar in size so that they mix and blend well together.
Frequently Asked Questions
Yes! This salad is best when made 2-4 hours in advance. This allows the vegetables to chill and the flavors to marinate.
For sure! Simply toss this salad with mixed greens for additional fresh arugula to your desired ratio.
I am a huge fan of Violife Feta. It is truly the best vegan feta I’ve ever had. You should be able to find it at Whole Foods and your local health food stores. If you can’t find it, you can make your own vegan feta or omit it altogether.
More Healthy Salad Recipes
Vegan Greek Salad
Ingredients
Salad
- 1 15 oz can of chickpeas, approximately 2 cups
- 1 cup cherry tomatoes, quartered
- 1 cup English cucumber, chopped
- 1/2 cup fresh parsley loosely packed
- 1/4 cup kalamata olives halved
- 1/4 cup red onion chopped
- 1/4 cup vegan feta
Dressing
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Using a sharp knife, quarter the cherry tomatoes. Cut the cucumbers into equal size pieces. Dice the onions, halve the Kalamata olives, and mince the parsley.
- Combine all the salad ingredients in a big bowl. Toss to combine. Add the olive oil, lemon juice, salt, and pepper and toss to combine. Taste and adjust seasonings.
Notes
- This salad is very versatile. Feel free to add additional ingredients such as avocado, mixed greens, or cooked orzo pasta.
- For an oil free salad, Feel free to simply omit the olive oil. You can add a little extra lemon juice or water if it feels too dry.
- Cut your vegetables similar in size so that they mix and blend well together.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Vegetarian guy says
i really impress to read your recipe. i think its making very simple, so i will try tomorrow. thanks.
Jasmin says
Oh my, 3am is so silly time to be awake, but I’m sure this phase will past soon.
Greek salad with chickpeas sounds great after all the holiday dishes…
June Burns says
Mmm that sounds fabulous! I love Greek salad, this version sounds perfect 🙂
Caitlin says
sometimes i think that there is nothing better in this world than a simple salad with chopped red onion. i agree that simplicity is best, and this salad totally doesn’t need cashew cheese on top.