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Ultimate Greek Chopped Salad

April 15, 2014 By Kaitlin McGinn 83 Comments

Crisp, refreshing Vegan Greek-inspired Chopped Salad with a garbanzo bean protein boost and tangy vinegar-oregano dressing! (Vegan, gluten-free, oil-free)

Greek Chopped Salad in a bowl with spoon

This is my take on a Greek-inspired 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 has an added protein boost from the garbanzo beans.)

I also love how fast it comes together. The vinegar-oregano dressing takes under a minute, then you just chop up the veggies, and toss it all together.

Ingredients for Greek chopped salad in a bowl with dressing being poured on top

Ingredients for Greek Chopped Salad

  • Cucumber
  • Roma tomatoes
  • Red bell pepper
  • Red onion
  • Garbanzo beans
  • Red wine vinegar
  • Dried oregano

Plus, it makes a great make-ahead dish for take-along lunches, picnics, potlucks, etc. Since the flavors get better with time, you can make it a day ahead so it’s ready to go.

Vegan Greek Salad with tangy dressing in a bowl
Greek Chopped Salad in a bowl with spoon
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5 from 9 votes

Ultimate Greek Chopped Salad

Crisp, refreshing Greek-inspired Chopped Salad with a garbanzo bean protein boost and tangy vinegar-oregano dressing.
AuthorKaitlin – The Garden Grazer
Prep Time15 mins
Total Time15 mins
CategoryMain Dish, Salad, Side Dish
CuisineGluten-Free, Greek-Inspired, Oil-Free, Vegan
Servings6 medium bowls

Ingredients

US Customary – Metric
  • 1 large cucumber (I use hothouse/English)
  • 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)
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Instructions

  • 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.

Nutrition Per Serving (Estimate)

Calories: 93 kcalCarbohydrates: 16 gProtein: 5 gFat: 2 gSaturated Fat: 1 gPotassium: 349 mgFiber: 5 gSugar: 3 gVitamin A: 1056 IUVitamin C: 33 mgCalcium: 65 mgIron: 2 mg
Did you make this recipe?Please leave a star rating or comment below.
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Vegan Greek Chopped Salad photo collage

If you’re enjoying this salad, also feel free to check out:

  • Summer Chopped Salad with Creamy Herb Dressing
  • Avocado Veggie Sandwich
  • Cucumber Salad

Come join The Garden Grazer on Instagram and then share a photo if you make or adapt this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Filed Under: 30 Minutes or Less, Gluten-Free, Main Dish, Most Popular, Recipe, Salad, Sides, Vegan, WFPBNO Tagged With: bell pepper, chickpea, cucumber, garbanzo, greek, oregano, picnic, potluck, summer, take-along lunch, tomato

Previous Post: « Quinoa Avocado Spinach Power Salad
Next Post: 12 BEST Healthy Vegan Salad Recipes! »

Reader Interactions

Comments

  1. LittleMonsterx14

    April 19, 2014 at 1:39 am

    mmm this looks so refreshing!

    Reply
    • Kaitlin | The Garden Grazer

      April 21, 2014 at 12:22 pm

      Thank you!

      Reply
  2. Sharon

    April 21, 2014 at 1:42 pm

    You are the salad Queen! This looks like another winner. ๐Ÿ™‚ I love Greek flavours and your photos are incredible. It looks fresh and delicious.

    Reply
    • Kaitlin | The Garden Grazer

      April 21, 2014 at 6:29 pm

      Thanks, Sharon!

      Reply
  3. Stephanie

    May 2, 2014 at 7:26 pm

    This was delicious and so refreshing! We've been eating it all week. Thanks!

    Reply
    • Kaitlin | The Garden Grazer

      May 6, 2014 at 1:17 pm

      That’s so great!

      Reply
  4. patandfritz

    May 4, 2014 at 12:02 am

    I made this tonight. We took a wheat wrap, place some very thinly sliced turkey on the wrap and then put the salad on it and rolled it. I added black olives and Feta cheese to the salad too. It was super delicious and very filling. We can't seem to get out of the cold weather and this just reminded us of what summer is like. Thank you for posting such a delicious recipe.

    Reply
    • Kaitlin | The Garden Grazer

      May 6, 2014 at 1:22 pm

      Thanks for sharing!

      Reply
  5. Anonymous

    May 25, 2014 at 2:23 pm

    How many does this recipe serve as a side dish? I am making it for 15!

    Reply
    • Kaitlin | The Garden Grazer

      May 25, 2014 at 3:15 pm

      I would definitely double it! That should be enough for a small side for everyone. Hope you enjoy! ๐Ÿ™‚

      Reply
  6. Anonymous

    June 3, 2014 at 1:52 pm

    my family – AND my kids – loved this! I added a little bit of feta cheese for more flavor. Was excellent!

    Reply
    • Kaitlin | The Garden Grazer

      June 4, 2014 at 6:22 pm

      Thank you for sharing!

      Reply
  7. Emily

    June 20, 2014 at 4:38 pm

    This looks great. I am hoping my husband won't mind the beans. If so, more for me!

    Reply
    • Kaitlin | The Garden Grazer

      June 20, 2014 at 4:49 pm

      Hi Emily! You could leave out the beans if desired, but I love the extra substance and texture they add ๐Ÿ™‚ Hope you two enjoy!

      Reply
  8. Anonymous

    June 26, 2014 at 2:25 pm

    Lose the beans and add black olives and feta cheese. ๐Ÿ™‚

    Reply
    • Kaitlin | The Garden Grazer

      June 29, 2014 at 6:14 pm

      That works too!

      Reply
  9. USA Kiwi (Kylee)

    June 26, 2014 at 5:11 pm

    Totally going on the menu. Great looking salad!

    Reply
    • Kaitlin | The Garden Grazer

      June 26, 2014 at 7:08 pm

      Hope you enjoy!

      Reply
  10. Sue Mar

    June 29, 2014 at 6:15 pm

    This looks DELISH! I just wanted to add with the others how I can't wait to try it out.

    Reply
    • Kaitlin | The Garden Grazer

      June 29, 2014 at 7:02 pm

      Thank you, Sue!

      Reply
  11. David Ricketts

    June 30, 2014 at 4:31 pm

    Made this Saturday and added black olives and feta cheese. It is absolutely delicious and very pretty too!

    Reply
    • Kaitlin | The Garden Grazer

      June 30, 2014 at 6:37 pm

      So great! Thanks for sharing your feedback, David!

      Reply
  12. Danielle Vavra

    July 9, 2014 at 3:56 pm

    I stumbled across this on Pinterest and ended up making it last night as a side for dinner. It was so simple and good! Thank you for posting it!

    Reply
    • Kaitlin | The Garden Grazer

      July 9, 2014 at 10:05 pm

      Great to hear!

      Reply
  13. Anonymous

    July 31, 2014 at 5:34 pm

    I just saw this salad, is like heaven, omg, you are the best. Memphis, TN

    Reply
    • Kaitlin | The Garden Grazer

      August 1, 2014 at 1:12 pm

      Thank you!

      Reply
  14. martha minter

    August 11, 2014 at 8:52 pm

    Just made this beautiful and yummy salad! Substituted fresh basil for the oregano, used my immersion blender to combine ingredients of the dressing, little feta sprinkled on top. Oh my!!! Had to tell myself to step away from the bowl:) Thanks for sharing!!

    Reply
    • Kaitlin | The Garden Grazer

      August 11, 2014 at 10:09 pm

      Wonderful additions – thanks for your helpful feedback!

      Reply
  15. Mimi

    September 2, 2014 at 12:01 am

    Just made it tonight and we have friends coming over. Tastes delicious! Only thing I added was a little fresh basil on top.

    Reply
    • Kaitlin | The Garden Grazer

      September 2, 2014 at 6:27 pm

      Great call with fresh basil – thanks for sharing!

      Reply
  16. Linda Ringley

    September 18, 2014 at 4:33 pm

    Great salad! I swapped out the red wine vinegar for fresh lime/lemon juice. Added the zest of lime/lemon to the salad. Used fresh basil the salad and nixed the oregano ( not a huge fan of oregano). Added feta and olives. Used cheery tomatoes because I have a ton in my garden. Yummy!

    Reply
    • Kaitlin | The Garden Grazer

      September 19, 2014 at 6:44 pm

      Hi Linda! I love your adaptions to this! Thank you for sharing ๐Ÿ™‚

      Reply
  17. Heather

    November 8, 2014 at 9:12 pm

    looks amazing, but why no Greek Olives?? That is the best part, I'm totally making this and adding those.

    Reply
    • Kaitlin | The Garden Grazer

      January 12, 2015 at 10:17 pm

      Absolutely! Great addition!

      Reply
  18. Caryn Rup

    November 13, 2014 at 10:37 pm

    This is soooo good!!! I've made it several times – it's quick and easy to make, and perfect for a snack at work! Hubby likes it too ๐Ÿ™‚ Thanks for the recipe.

    Reply
    • Kaitlin | The Garden Grazer

      January 12, 2015 at 10:18 pm

      So great to hear!

      Reply
  19. Emily Rivera

    November 22, 2014 at 6:01 am

    About how many cups of salad would you say this recipe makes? I am making it for thanksgiving and there will be approx. 15/16 people. Should i double the recipe?

    Reply
    • Kaitlin | The Garden Grazer

      January 12, 2015 at 10:23 pm

      Hi Emily! This makes about 8-9 cups so if there are other sides, you could get by with one batch. This keeps wonderfully in the fridge though, if you decide to double it and have leftovers!

      Reply
  20. Alicia Golomboski

    January 12, 2015 at 8:10 pm

    I made this yesterday and its delicious !!

    Reply
    • Kaitlin | The Garden Grazer

      January 12, 2015 at 10:24 pm

      So great!

      Reply
  21. carrie

    January 13, 2015 at 7:54 pm

    I made this yesterday and it is fantastic, thank you for sharing this recipe! I was wondering if you could calculate the calories per serving and what the serving size might be?!

    Reply
    • Kaitlin | The Garden Grazer

      January 14, 2015 at 9:43 pm

      Hey Carrie! The estimated nutritional content is now provided on the site! (You can find it below each recipe.) Hope that helps! ๐Ÿ™‚

      Reply
  22. Meri Rasoi

    January 31, 2015 at 5:36 pm

    Loved loved the salad..will try it soon.. Happy to follow u on Pinterest:) cheers

    Reply
    • Kaitlin | The Garden Grazer

      February 1, 2015 at 7:17 pm

      Thank you!

      Reply
  23. AZLaura17

    February 2, 2015 at 8:42 pm

    The salad sounds great. I am wondering is the 2 tsp of oregano fresh or dried?

    Reply
    • Kaitlin | The Garden Grazer

      February 2, 2015 at 8:52 pm

      Dried, but feel free to use some fresh herbs if you have them!

      Reply
  24. Mikaela D

    February 6, 2015 at 12:32 am

    I made this today and it was delicious! Thank you!

    Reply
    • Kaitlin | The Garden Grazer

      February 6, 2015 at 7:46 pm

      So great!

      Reply
  25. Veronica Garcia Sala

    February 7, 2015 at 3:56 am

    Any suggestions for a substitute for the olive oil in the dressing? (To reduce caloric intake)

    Reply
    • Kaitlin | The Garden Grazer

      February 10, 2015 at 8:38 pm

      Hi Veronica! Simply leave it out if you wish! ๐Ÿ™‚

      Reply
  26. motherrimmy

    March 1, 2015 at 9:49 pm

    I found your recipe over on Pinterest. It looks like a terrific work week lunch. I've linked to it on my weekend healthy recipes roundup, and can't wait to give it a try.

    Reply
    • Kaitlin | The Garden Grazer

      March 1, 2015 at 11:20 pm

      Thank you!

      Reply
  27. Mari Victorius

    April 15, 2015 at 4:37 pm

    Hi, this looks wonderful and I can't wait to try it but one question: I'm pretty sure I've never seen hothouse cukes in any store, ever. What's the difference between those and the ones you typically see in the produce section? One of those would work, right?

    Reply
    • Kaitlin | The Garden Grazer

      April 15, 2015 at 5:55 pm

      Hi Mari! Hothouse cucumbers (also known as English cucumbers) are the ones you find typically wrapped in plastic at the grocery store. They're generally long, thin, with a darker green skin. I love them because they have less seeds and the skin is thinner and more edible. You can certainly use regular garden cucumbers but you may want to peel them first ๐Ÿ™‚ Hope you enjoy!

      Reply
    • Mari Victorius

      May 9, 2015 at 9:00 pm

      Thanks, Kaitlin.

      Reply
  28. Bessie Mazur

    April 24, 2015 at 2:19 pm

    I made this a few weeks ago as the main dish by grilling up some chicken that had been marinating in the same Greek dressing! It was delicious–can't wait to have again tonight! Thanks!

    Reply
    • Kaitlin | The Garden Grazer

      April 27, 2015 at 4:31 pm

      Thanks for sharing!

      Reply
  29. Kate

    April 27, 2015 at 12:58 pm

    Just made this last night for my lunches for the next few days! First few bites were amazing so I'm excited to see how they are today! I added some lemon juice and garlic to the dressing and topped with feta. Thanks for the great recipe!

    Reply
    • Kaitlin | The Garden Grazer

      April 27, 2015 at 4:29 pm

      So great! Love your additions!

      Reply
  30. Chels Rench

    April 28, 2015 at 10:22 pm

    Mmm this looks amazing!! Do you happen to know of any substitutes for the red wine vinegar that would give a similar flavor? I'm hoping you have a few ideas that aren't of the wine variety! ๐Ÿ™‚

    Reply
    • Kaitlin | The Garden Grazer

      April 29, 2015 at 4:54 pm

      Other readers have made this with fresh lemon juice instead of the vinegar and loved it! You could also try white balsamic vinegar or other non-wine vinegar. Hope you enjoy!

      Reply
  31. Brenda B.

    May 20, 2015 at 1:33 am

    I made this yesterday. Didn't change a thing and it was so darn good! I will make it again and again. Next time, I will add feta cheese and peperoncini.

    Reply
    • Kaitlin | The Garden Grazer

      May 21, 2015 at 3:04 pm

      So great!

      Reply
  32. Unknown

    September 8, 2015 at 1:21 pm

    Tried it! Loved it! Thank you! ๐Ÿ™‚

    Reply
    • Kaitlin | The Garden Grazer

      September 16, 2015 at 10:39 pm

      That’s great to hear!

      Reply
  33. The Littlefields

    December 7, 2015 at 10:39 pm

    How long will this keep if i it ahead?

    Reply
    • Kaitlin | The Garden Grazer

      December 9, 2015 at 12:31 am

      Hi! You can make it a full day ahead of time (which also gives the flavors a chance to intensif!) Mine usually keeps about 4-5 days covered in the fridge ๐Ÿ™‚ Hope you enjoy!

      Reply
  34. Alicia Baker

    February 29, 2016 at 8:50 pm

    Now THIS looks super yummy! Seems like something I could pre-make for my backpacking adventures ๐Ÿ™‚ Thanks for sharing

    Reply
    • Kaitlin | The Garden Grazer

      March 6, 2016 at 3:23 pm

      Hi Alicia! Thanks! Hope you enjoy it on your treks!

      Reply
  35. Marlene Bauman

    May 16, 2016 at 4:14 pm

    I am so excited to try this salad! We are eating high protein and this will go great with a grilled chicken breast for dinner. Love Greek flavors!!

    Reply
    • Kaitlin | The Garden Grazer

      May 27, 2016 at 2:23 pm

      Hope you enjoy!

      Reply
  36. Candice Campbell

    March 19, 2017 at 8:14 pm

    What about white kidney/Cannellini beans? Do you think the texture would hold up in this salad? I like them SO much better than chickpeas.

    Reply
    • Kaitlin | The Garden Grazer

      April 4, 2017 at 5:19 pm

      Absolutely! Great idea!

      Reply
  37. Marcey500

    July 23, 2017 at 3:08 pm

    Love, love this salad! I doubled the dressing and added less oregano as someone suggested. I added feta and kalamata olives! I'll be making this again!!

    Reply
    • Kaitlin | The Garden Grazer

      August 18, 2017 at 8:30 pm

      So great – thanks for sharing!

      Reply
  38. Eliza Maria

    July 4, 2018 at 9:17 pm

    Made this today for Independence Day!! This will be a new go to recipe, I absolutely loved it and itโ€™s just so easy!!! No cooking, just chopping. Perfect!! I added crumbled feta cheese and swanky olive bar Greek olives. Hubby is doing a rotisserieโ€™s chicken on the grill and I canโ€™t wait to eat them together as a leftover wrap!

    Reply
    • Kaitlin | The Garden Grazer

      September 5, 2018 at 3:13 pm

      Thank you for sharing!

      Reply
  39. Denise Galea

    September 3, 2018 at 12:00 pm

    You can also add quinoa and itโ€™ll make it a little more substantial. Iโ€™ve made this before with the quinoa and feta and served with grilled chicken. Delicious!

    Reply
    • Kaitlin | The Garden Grazer

      September 5, 2018 at 4:55 pm

      Thanks for sharing!

      Reply
  40. Samantha

    March 17, 2020 at 12:45 am

    So, fresh. So delicious. So, awesome. I loved how the flavours just burst on your tongue. Thanks.5 stars

    Reply
    • Kaitlin McGinn

      March 25, 2020 at 12:21 pm

      Yay! So great to hear that Samantha! Glad you gave it a try and enjoyed – thanks for coming back to let me know (and for leaving a recipe rating). Very appreciated! Stay safe & well <3

      Reply
  41. Joy

    March 18, 2021 at 12:16 pm

    I just made this and added in the optional black olives, pepperocini, and feta cheese…..delicious! Thank you!5 stars

    Reply
    • Kaitlin McGinn

      March 31, 2021 at 9:14 am

      Wonderful to hear, Joy! Thanks for sharing your kind feedback – it’s very appreciated ๐Ÿ™‚ Wishing you a lovely rest of the week! -Kaitlin

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me โ†’

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