Greek Salad with Chickpeas
Easy, flavorful, vegetarian and vegan Greek salad with chickpeas and a light Greek salad dressing. I’ll be making this hearty salad on meal prep days and for parties all spring and summer long.
The kids are off school for spring break this week so I don’t have much time to blog, but I wanted to share this easy, healthy Greek salad with you. Greek salad is one of my favorites and one I’ve been making a lot lately. Lettuce-free salads are an easy way to eat well because we can make a big hearty salad filled with colorful ingredients and enjoy it all week long. Without lettuce to get soggy, salads like this one are perfect for filling packed lunches. I love the idea of filling a big jar with chopped romaine at the bottom and this Greek salad on top in the morning to take to work.
Greek salad traditionally has feta cheese, which is so tasty, but not necessary. If you’re avoiding dairy like I am, using chickpeas is a fantastic alternative. The chickpeas add protein and richness that can turn this salad into a meal. I’ve been enjoying this beautiful salad for lunch the past few days with a slice of warm crusty bread and a spread of cashew cheese. If you haven’t tried Treeline Cheeses, ohmygosh, you need to get on it. They are so creamy and delicious, paleo, and vegan.
This vegan Greek salad is bursting with bright, fresh, happy flavors. Crunchy, tangy, and hearty, this is one satisfying salad. I’ve been lucky enough to eat Greek salad at a beachside restaurant in Greece, and while this version isn’t exactly the same since it isn’t made with heaps of oily feta, I like it just as much.
The Greek salad dressing recipe is the easiest dressing I’ve ever made. Simply whisk together good olive oil, red wine vinegar, and dried oregano. They are such classic Greek flavors and so simple. With the addition of chickpeas I don’t miss the feta at all. If you’d like to add some salty cheese you certainly can. Sometimes I add a soft almond or cashew based cheese such as Treeline.
Now that spring has sprung I’m craving big, bold, healthy salads like this Greek salad. Of course I had to add some beloved avocado just before eating, but that’s up to you. With all of these fresh raw ingredients, you just know there are loads of vitamins going on in this bowl. This Greek salad recipe is a delight for all the senses and I hope you enjoy it. I know I’ll be making it on meal prep days as well as all spring and summer parties.
Once you’ve tried this Chickpea Greek Salad, try my Mediterranean Lentil Salad!
Greek Salad with Chickpeas
- 1 English hothouse cucumber, cut into bite sized pieces
- 4 Roma tomatoes, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup pitted kalamata olives, drained
- 1 small red onion, halved and thinly sliced
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 cup fresh herbs (I used a mix of basil and parsley)
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- salt and freshly ground pepper to taste
- In a large serving bowl, combine the cucumber, tomatoes, peppers, olives, onion, chickpeas, and herbs.
- In a small bowl, whisk together the olive oil, vinegar, and oregano. Dress the salad with the Greek dressing and toss to combine. Cover and store in the refrigerator until ready to eat.
This salad can be made up to two days in advance.
*Nutrition information is based on 1/6 of this recipe. Information in approximate and calculated by a third party app.
Yield: Serves 6-8, Serving Size: 1/6 recipe
- Amount Per Serving:
- Calories: 198