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 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!)
Ultimate Greek Chopped Salad
Ingredients
- 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)
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)
Enjoying this Greek Chopped Salad and looking for more salad deliciousness? Also check out this fresh Summer Chopped Salad with Creamy Herb Dressing, Avocado Veggie Sandwich, or this simple Cucumber Salad!
mmm this looks so refreshing!
Thank you!
You are the salad Queen! This looks like another winner. 🙂 I love Greek flavours and your photos are incredible. It looks fresh and delicious.
Thanks, Sharon!
This was delicious and so refreshing! We've been eating it all week. Thanks!
That’s so great!
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.
Thanks for sharing!
How many does this recipe serve as a side dish? I am making it for 15!
I would definitely double it! That should be enough for a small side for everyone. Hope you enjoy! 🙂
my family – AND my kids – loved this! I added a little bit of feta cheese for more flavor. Was excellent!
Thank you for sharing!
This looks great. I am hoping my husband won't mind the beans. If so, more for me!
Hi Emily! You could leave out the beans if desired, but I love the extra substance and texture they add 🙂 Hope you two enjoy!
Lose the beans and add black olives and feta cheese. 🙂
That works too!
Totally going on the menu. Great looking salad!
Hope you enjoy!
This looks DELISH! I just wanted to add with the others how I can't wait to try it out.
Thank you, Sue!
Made this Saturday and added black olives and feta cheese. It is absolutely delicious and very pretty too!
So great! Thanks for sharing your feedback, David!
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!
Great to hear!
I just saw this salad, is like heaven, omg, you are the best. Memphis, TN
Thank you!
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!!
Wonderful additions – thanks for your helpful feedback!
Just made it tonight and we have friends coming over. Tastes delicious! Only thing I added was a little fresh basil on top.
Great call with fresh basil – thanks for sharing!
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!
Hi Linda! I love your adaptions to this! Thank you for sharing 🙂
looks amazing, but why no Greek Olives?? That is the best part, I'm totally making this and adding those.
Absolutely! Great addition!
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 🙂 Thanks for the recipe.
So great to hear!
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?
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!
I made this yesterday and its delicious !!
So great!
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?!
Hey Carrie! The estimated nutritional content is now provided on the site! (You can find it below each recipe.) Hope that helps! 🙂
Loved loved the salad..will try it soon.. Happy to follow u on Pinterest:) cheers
Thank you!
The salad sounds great. I am wondering is the 2 tsp of oregano fresh or dried?
Dried, but feel free to use some fresh herbs if you have them!
I made this today and it was delicious! Thank you!
So great!
Any suggestions for a substitute for the olive oil in the dressing? (To reduce caloric intake)
Hi Veronica! Simply leave it out if you wish! 🙂
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.
Thank you!
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?
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 🙂 Hope you enjoy!
Thanks, Kaitlin.
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!
Thanks for sharing!
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!
So great! Love your additions!
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! 🙂
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!
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.
So great!
Tried it! Loved it! Thank you! 🙂
That’s great to hear!
How long will this keep if i it ahead?
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 🙂 Hope you enjoy!
Now THIS looks super yummy! Seems like something I could pre-make for my backpacking adventures 🙂 Thanks for sharing
Hi Alicia! Thanks! Hope you enjoy it on your treks!
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!!
Hope you enjoy!
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.
Absolutely! Great idea!
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!!
So great – thanks for sharing!
Made this today for Independence Day!! This will be a new go to recipe, I absolutely loved it and it’s just so easy!!! No cooking, just chopping. Perfect!! I added crumbled feta cheese and swanky olive bar Greek olives. Hubby is doing a rotisserie’s chicken on the grill and I can’t wait to eat them together as a leftover wrap!
Thank you for sharing!
You can also add quinoa and it’ll make it a little more substantial. I’ve made this before with the quinoa and feta and served with grilled chicken. Delicious!
Thanks for sharing!
So, fresh. So delicious. So, awesome. I loved how the flavours just burst on your tongue. Thanks.
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