Vegan Greek Salad
Servings: 2 servings
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.
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.
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: 2cups, Calories: 498kcal, Carbohydrates: 42g, Protein: 11g, Fat: 33g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 20g, Sodium: 752mg, Potassium: 877mg, Fiber: 12g, Sugar: 12g, Vitamin A: 4261IU, Vitamin C: 128mg, Calcium: 116mg, Iron: 4mg
