Vegan Greek Salad

This Greek Chickpea 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!

5 from 1 vote

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Prep Time: 10

Total Time: 10

Servings: servings

Calories: 248kcal

Author: Sarah McMinn

Ingredients

Salad

1 15 oz can of chickpeas, approximately 2 cups
1 cup cherry tomatoes, quartered
1 cup English cucumber, chopped
½ cup fresh parsley loosely packed
¼ cup kalamata olives halved
¼ cup red onion chopped
¼ cup vegan feta

Dressing

2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
salt and pepper to taste

US Customary - Metric

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

Serving and Storing - 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. Store the leftover salad in the refrigerator for up to 5 days.

Make in Advance - This salad is best when made 2-4 hours in advance. This allows the vegetables to chill and the flavors to marinate.

Recipe Tips

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.

Nutrition