Crisp, refreshing Vegan Greek Chopped Salad with a garbanzo bean protein boost and tangy vinegar-oregano dressing! (Vegan, gluten-free, oil-free)
This is my take on a Greek chopped salad and I can’t even tell you how many times I’ve made it. It’s so crisp, refreshing, flavorful, and perfect for summer. (Plus there’s an added protein boost from the garbanzo beans!) And I love how fast it comes together. The red wine vinegar-oregano dressing takes under a minute, then you just chop up the veggies, toss it all together, and do a face plant right in the center of the bowl. I mean… eat it gracefully with a spoon 😉
Plus, it also makes an amazing make-ahead dish for take-along lunches, picnics, potlucks or summer get-togethers. Since the flavors get better with time, you can easily make it a day ahead of time so it’s ready to go. Hope you enjoy as well!
PS – come join The Garden Grazer on Instagram and share a picture if you make or adapt this! I love seeing your recreations. (Or leave a review/star rating below if you give it a try – your feedback is very appreciated!)
Ultimate Greek Chopped Salad
- 1 hothouse cucumber
- 4-5 ripe roma tomatoes (or grape tomatoes)
- 1 large red bell pepper
- 1/2 small red onion
- 15 oz. can garbanzo beans (rinsed and drained)
- Optional: olives, vegan feta, pepperoncini, fresh herbs
For the vinegar dressing:
- 3 Tbsp. red wine vinegar
- 2 tsp. dried oregano
- 1/4 tsp. salt (more/less to taste)
- Make the dressing: in a small bowl, combine all ingredients and whisk to combine. Set aside.
- Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes).
- Put vegetables and garbanzo beans in a large bowl.
- Add dressing and toss to combine.
- Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.