An easy vegan greek salad with chickpeas and vegan feta. It's crisp, fresh, and light; perfect for summer or anytime you're craving a delicious and flavorful salad. Pair with your favorite rosé or a tall glass of iced lemon water.
The base of traditional Greek salad includes fresh cucumbers, tomatoes, red onions and Kalmata olives. We are staying true to that in this recipe, however we are adding a few superfoods for additional nutrients and texture; chickpeas and hemp seeds.
The superfood additions is one of my favorite things about this salad, however it doesn't stop there. Here are a few other reasons why I love this salad (and why I think you will too);
- It's easy to customize and add or sub ingredients based on what you have or what you're craving.
- It's ready in just ten minutes and it stores well, making it a great option for work lunches!
- Serve as a main dish or as a side dish as it pairs well with a variety of main dishes.
Be sure to check out the variation section below to see other ways to serve and enjoy leftovers!
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Greek salad FAQ
A traditional greek salad is made from fresh cucumber, tomato, Kalamata olives, red onion, feta cheese, olive oil, and greek oregano.
Feta cheese is used in greek salad. In this salad we are using a vegan feta to keep the salad vegan/dairy-free.
No. Typical feta cheese is made from sheep and/or goats milk. However, the vegan options on the market are outstanding. Check out this post on the top 6 vegan feta cheese options. I used Follow Your Heart in this recipe and highly recommend it!
Coconut oil, water, and potato starch. There are also a ton of homemade options using tofu and spices.
Using extremely fresh ingredients makes greek salad so tasty. The vibrant flavors paired with a bit of oil, oregano, and vegan feta make it a delicious and easy salad that's ready in less than 10 minutes.
Vegan greek salad ingredients
- Cucumber
- Tomatoes
- Red onion
- Kalmata olives
- Chickpeas (added for additional nutrients such as protein, calcium, and magnesium)
- Hemp hearts (added for healthy fats, protein, and other vitamins)
- Lemon garlic vinaigrette
- Black pepper
- Greek oregano
How to make a vegan greek salad
- First, slice vegetables and olives.
- Next, drain and dry chickpeas
- Toss vegetables, olives, and chickpeas together.
- Finally, top the salad with hemp seeds, vegan feta, black pepper, oregano and vinaigrette.
- Enjoy!
For exact measurements and detailed step-by-step directions, scroll to the recipe card below.
Substitutions
Kalamata olives: use green or black olives instead. Feel free to omit if olives aren't your favorite.
Grape tomatoes: swap with your favorite, just make sure it is fresh!
Vegan feta: I used follow your heart crumbles. For a more traditional look, use Violife's feta block. Alternatively, you can also make your own at home with tofu and a few other ingredients.
Lemon garlic dressing: I love Tessemae's Lemon Garlic and use it on everything. I highly recommend it for additional flavor, but a simple drizzle of avocado or olive oil and a spritz of lemon is also delicious.
Variations of a vegan greek salad
- Vegan greek salad wrap: prepare the salad and add to a GF wrap of choice, along with sliced avocado if desired.
- Greek salad grain bowl: add salad to a bowl with cooked quinoa or brown rice. Top with crispy tofu for additional nutrients and protein.
- Pasta greek salad: skip the chickpeas and use chickpea pasta instead!
Craving even more? For a less traditional take, here are some other ingredients you can add;
- Fresh green or red peppers, thinly sliced
- Pepperoncini peppers
- Baked tofu
- Red pepper flakes
- Mixed greens
- Quinoa
- Marinated kale
- Spinach
- Crisp baby greens
Storing feta salad
Store the base of the salad in the fridge in an airtight container for up to 3 days. Furthermore, be sure to store hemp seeds, feta and dressing separately.
📋 Recipe
Easy Greek Salad with Chickpeas and Vegan Feta
Ingredients
- 1 english cucumber, sliced and halved
- ¼-½ of a red onion, thinly sliced
- ½ cup mixed medley grape tomatoes, havled
- 1 ¼ cup (13.4 oz) chickpeas, drained and rinsed
- ¼-⅓ cup Kalamata pitted olives, whole or sliced
Salad toppings
- handful of vegan feta (I used Follow Your Heart)
- drizzle organic lemon garlic vinaigrette I used Tessemae's
- 1-2 tablespoons hemp hearts
- large pinch black pepper
- sprinkle of dried oregano
Instructions
- Prep vegetables: peel cucumber (optional) and slice into halves or fourths. Peel onion and thinly slice. Cut tomatoes in half. Add all vegetables to a large bowl (preferably with a lid).
- Prep chickpeas and olives: Drain, rinse and lightly dry chickpeas and add to the bowl with the vegetables. Next, add kalamata olives (I prefer to slice them in half, but you can also keep them whole or slice even smaller) and toss all ingredients to mix.
- Assemble salad: Add desired amount of salad to a bowl and top with vinaigrette/oil, feta, hemp seeds, pepper and oregano. If preparing for a party, dress directly before serving to avoid the salad becoming soggy.
Notes
If you made this vegan feta salad with chickpeas, I would love to know how it went and what you think about the recipe! Leave a star review and a rating below.
Finally, tag @notablyvegan in your creations on Instagram or Twitter. I love seeing your personal spins on the recipe and getting to connect with you on social media!
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