Glowing Vegan Greek Salad

My fav salads are loaded with toppings, full of flavor and filling. I don’t want to chew my way through lunch only to be left hungry and hour or two later. This Mediterranean Greek Salad recipe is both filling and a flavor party. Plus it’s 100% plants.

This can easily be paired with my Oven Roasted Spaghetti Squash or Stuffed Portobello Mushrooms for a delightful meal.

Feel free to use this salad as a refreshing lunch feature or a grand side dish for pizza night… you really can’t go wrong! Mediterranean cuisine always show cases veggies the right way, and that’s def true in this tasty salad.

I love good vegetarian Mediterranean recipes as they guaranteed to be super fresh, full of flavor and use spices that differ from other common cuisines in America. Feel free to use some Garlic Baked Chickpeas on this salad, or my Tahini Dressing for a creamier dressing over the vinaigrette I use below.

How to Make Greek Salad

People who live in the Mediterranean live longer, healthier lives than many of the rest of the world. It’s considered a ‘blue zone‘ and I want in on their secret! Since food seems to be a key component of this longevity lifestyle, I love incorporating Mediterranean-inspired recipes into my diet like a Greek-inspired layered dip.

My version of the Greek Salad includes washing + drying a few cups of mixed greens as the base. Then I top with a colorful array of chopped fresh veggies as well as kalamata olives and artichoke hearts (oh the flavor!). This is an easy recipe to use for meal prep salads and eat for days, so feel free to double it.

I often top this salad with fresh herbs like basil, oregano or mint… or all 3! Then I dress it with a simple olive oil + fresh lemon juice dressing. Since the olives and artichokes are brined, I taste the salad before adding additional sea salt, as to not over salt it.

Salad Toppings

While this greek salad recipe is loaded with ingredients, you can never have too many toppings. I love using my vegan Parmesan cheese sprinkle to bring a cheesy flavor + a little extra texture.

Pick your fav fresh herb (I suggest basil, mint or oregano) to chop and sprinkle. You can also add vegan or regular feta depending on what your body tolerates.

Easy Ingredient Swaps

If fresh tomatoes are hard to find then swap with 1/2 cup julienned or chopped sun-dried tomatoes. Chickpeas can be swapped with cannelloni beans, or you can omit altogether if using this salad as a side dish.

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Greek Salad Dressing

I’m keeping the ‘dressing’ for this salad recipe super simple: olive oil, lemon juice, sea salt and fresh ground black pepper. That’s it! No need for a complex dressing as this salad’s already exploding with flavor.

Honestly, the olives and artichoke hearts will bring a bit of salt from their brine, so you might want to taste this salad before adding salt… then add to taste.

What to Serve with Greek Salad

While salad can be the main dish, it works great as a veggie-filled side as well. This salad recipe was created to pair with dinner so here are a few of great options to have along side your yummy salad:

• Plant-Based Pizza
• Homemade Hummus
• Creamy Tomato Soup
• Carrot Ginger Soup
• Crispy Tofu Nuggets
• Classic Vegan Pizza
• Roasted Vegan Pumpkin Soup

What are you pairing with your greek salad? Let me know in the comments below and don’t forget to rate this recipe!

5 (2)

Vegan Greek Salad

Jen Hansard

This vegan Greek salad recipe tosses mixed greens, chickpeas, cucumber, grape tomatoes, artichoke hearts and kalamata olives in a lemony olive oil dressing with fresh basil. Toasting the chickpeas gives them a crouton crunch. Ready in 10 minutes.

Review Save Print Pin

Serves: 2 servings

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Ingredients 

• ▢ 4 cup mixed greens
• ▢ 1 cup chickpeas drained and rinsed
• ▢ ½ medium cucumber sliced
• ▢ 1 red bell pepper sliced
• ▢ 1 cup grape tomatoes halved
• ▢ ½ cup marinated artichoke hearts drained and chopped
• ▢ ½ cup red onion thinly sliced
• ▢ ½ cup kalamata olives pitted

Dressing

• ▢ 3 tbsp extra-virgin olive oil
• ▢ 1 lemon juiced

Toppings

• ▢ ¼ cup fresh basil chopped
• ▢ ¼ cup vegan parmesan cheese optional
• ▢ pinch sea salt, unrefined to taste
• ▢ pinch black pepper, ground to taste

Instructions 

• Wash the greens and spin or pat dry. Place them in a large serving bowl and layer the chickpeas, cucumber, bell pepper, tomatoes, artichoke hearts, red onion and olives on top.
• Drizzle the olive oil and lemon juice over the salad. Sprinkle with salt, pepper and basil and gently toss.
• Serve topped with vegan parmesan, if using.

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Recipe Notes

• Texture Tip: For extra crunch, toast the chickpeas in a dry skillet or the oven until golden; they take on a crouton-like texture.
• Ingredient Swaps: Swap the mixed greens for any leafy green, and use whatever vegetables you have on hand. Avocado oil works in place of the olive oil.
• Protein Boost: For a heartier bowl, add 1 cup cooked quinoa or cubed baked tofu. Our guide to plant-based protein has more ideas.
• Make Ahead: Refrigerate the undressed salad for up to 2 days, and add the oil and lemon juice just before serving.

Nutrition

Serving: 2 cups | Calories: 498 kcal | Carbohydrates: 42 g | Protein: 11 g | Fat: 33 g | Saturated Fat: 4 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 20 g | Sodium: 752 mg | Potassium: 877 mg | Fiber: 12 g | Sugar: 12 g | Vitamin A: 4261 IU | Vitamin C: 128 mg | Calcium: 116 mg | Iron: 4 mg

Equipment

2-in-1 citrus squeezer

Le Creuset measuring cups

Le Creuset spoons

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