Name: Vegan Greek Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 1 large head romaine (or 2 small); 1 cucumber (I use English/hothouse); 1 1/2 cups grape/cherry tomatoes; 1/2 small red onion; 15 oz. can garbanzo beans; 1 cup cooked beets (I use organic Love Beets brand); 1 cup artichoke hearts (I use jarred); 2/3 cup kalamata olives; Other additions: clover/alfalfa sprouts, bell peppers, roasted red peppers, vegan feta, fresh herbs; 1/4 cup red wine vinegar; 2-3 Tbsp. fresh lemon juice; 2 Tbsp. water (or broth); 1 clove garlic; 1 tsp. dried oregano; 1/8 tsp. salt

A healthy oil-free vegan Greek-inspired salad filled with bold flavors, then topped with an easy, tangy dressing. (Plus a garbanzo bean boost!)

Loaded Greek Salad in a bowl with jar of dressing

I adore the boldness of Greek-style flavors, and this restaurant-style salad is no exception.

It is loaded with big flavors like olives, artichokes, and onion and then is topped with a zesty, tangy, oil-free Greek-inspired vinaigrette.

Plus the deconstructed style makes for a gorgeous presentation.

It is like creating your own beautiful salad art! Fun, festive, and a great choice for dinner parties and entertaining too.

Vegan Greek Salad with dressing poured over top

Ingredients for Greek Salad

For this recipe you will need:

Romaine
Cucumber: I use English/hothouse cucumbers because they are more flavorful, but regular seedless garden cucumbers can work too.
Cherry or grape tomatoes
Red onion
Garbanzo beans (chickpeas)
Cooked beets
Artichoke hearts (jarred)
Kalamata olives
Red wine vinegar
Fresh lemon juice
Garlic
Dried oregano

You can also prepare this as a chopped salad as well by dicing everything in smaller pieces.

For more inspiration, also browse all vegan salad recipes.

Vegan Greek Salad

A fresh & healthy Greek-style salad filled with bold flavors and a simple oil-free tangy dressing!

5 from 5 votes

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Prep Time: 20 minutes

Total Time: 20 minutes

Author: Kaitlin - The Garden Grazer

Course: Salad

Cuisine: Gluten-Free, Greek-Inspired, Oil-Free, Vegan

Servings: 3 large bowls

Ingredients

1 large head romaine (or 2 small)
1 cucumber (I use English/hothouse)
1 1/2 cups grape/cherry tomatoes
1/2 small red onion
15 oz. can garbanzo beans
1 cup cooked beets (I use organic Love Beets brand)
1 cup artichoke hearts (I use jarred)
2/3 cup kalamata olives
Other additions: clover/alfalfa sprouts, bell peppers, roasted red peppers, vegan feta, fresh herbs

For the Greek-Style Dressing:

1/4 cup red wine vinegar
2-3 Tbsp. fresh lemon juice
2 Tbsp. water (or broth)
1 clove garlic
1 tsp. dried oregano
1/8 tsp. salt

Instructions

Make the dressing: mince garlic and add all dressing ingredients to a small bowl. Whisk to combine.
Roughly chop romaine. Slice cucumber (peeled if desired), beets, and onion. Halve/quarter artichoke hearts (and olives and tomatoes if desired).
Place romaine on serving plates. Add toppings. (Have fun with presentation!)
Stir dressing and spoon over the top – it’s strong so start small. (Or simply add your own favorite dressing.)

Notes

Recipe yields 3-4 large salads or about 6-8 as a side.

Nutrition Per Serving (Estimate)

Calories: 304kcalCarbohydrates: 52gProtein: 12gFat: 8gSaturated Fat: 1gPotassium: 1028mgFiber: 16gSugar: 16gVitamin A: 1743IUVitamin C: 31mgCalcium: 162mgIron: 4mg

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