A vegan Greek-style Chopped Salad recipe with chickpeas! So crisp and refreshing. Plus it's tossed in a tangy homemade vinegar-oregano dressing. (Vegan, gluten-free, oil-free.)
This Greek chopped salad is so crisp, refreshing, and flavorful.
It's also a great source of plant-based protein and fiber.
Best of all it's quick and easy to assemble!
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
For this recipe you will toss together in a large bowl:
- Cucumber: I use English cucumbers (also called hothouse) because they have more flavor and less seeds. However regular seedless garden cucumbers can work too.
- Roma tomatoes: Or you can substitute grape tomatoes or cherry tomatoes for a bolder, sweeter flavor. Plum tomatoes would also be great.
- Red bell pepper: Or you can use yellow bell pepper or orange bell pepper instead.
- Red onion: If you're not a fan of raw onion, you can omit this or substitute green onions for a milder taste.
- Garbanzo beans (chickpeas): These are such a great addition to this salad. Chickpeas are a nutrient-dense food, and a good source of fiber, protein, folate, iron, and many other minerals and nutrients.
- Red wine vinegar
- Dried oregano: Or substitute other herbs of choice like dried basil, Italian seasonings, etc. Just be sure your pantry spices are fresh (not expired) for best flavor.
Customizing
Flavorful additions: Add vegan feta cheese crumbles, Kalamata olives, pepperoncini, or other vegetables as you see fit.
Herbs: Extra herbs like fresh oregano or parsley would be great as well.
Lettuce option: Toss in finely chopped romaine lettuce or other salad greens if you'd like.
Dressing: Change up the dressing as you see fit. You can add minced garlic cloves or fresh lemon juice to taste.
Oil note: The dressing for this recipe is oil-free. So simply whisk in a tablespoon of good quality olive oil if desired. (Or shake it in a jar to combine it.)
Serving
You can enjoy immediately or refrigerate first (for at least an hour) to let flavors combine.
It's a great make-ahead dish for take-along lunches, picnics, meal prep, potlucks, etc.
Since the flavors get better with time, you can make it a day ahead so it is ready to go.
Storing
Store your leftovers in an airtight container in the refrigerator. We find it keeps well for about 4-5 days.
For more inspiration, also browse all salad recipes or chickpea recipes.
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)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this vegan Greek-style Chickpea Chopped Salad, also feel free to check out:
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Joy
I just made this and added in the optional black olives, pepperocini, and feta cheese.....delicious! Thank you!
Kaitlin McGinn
Wonderful to hear, Joy!
Samantha
So, fresh. So delicious. So, awesome. I loved how the flavours just burst on your tongue. Thanks.
Kaitlin McGinn
Great to hear!
Denise Galea
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!
Kaitlin | The Garden Grazer
Thanks for sharing!
Eliza Maria
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!
Kaitlin | The Garden Grazer
Thank you for sharing!
Marcey500
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!!
Kaitlin | The Garden Grazer
So great - thanks for sharing!
Candice Campbell
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.
Kaitlin | The Garden Grazer
Absolutely! Great idea!
The Littlefields
How long will this keep if i it ahead?
Kaitlin | The Garden Grazer
Hi! You can make it a full day ahead of time (which also gives the flavors a chance to intensify!) Mine usually keeps about 4-5 days covered in the fridge.
Unknown
Tried it! Loved it! Thank you!
Kaitlin | The Garden Grazer
That's great to hear!
Brenda B.
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.
Kaitlin | The Garden Grazer
So great!
Chels Rench
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!
Kaitlin | The Garden Grazer
Other readers have made this with fresh lemon juice instead of the vinegar and loved it! You could also try white balsamic vinegar or apple cider vinegar.
Kate
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!
Kaitlin | The Garden Grazer
So great! Love your additions!
Bessie Mazur
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!
Kaitlin | The Garden Grazer
Thanks for sharing!
Mari Victorius
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?
Kaitlin | The Garden Grazer
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.
Emily Rivera
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?
Kaitlin | The Garden Grazer
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!
Caryn Rup
This is so 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.
Kaitlin | The Garden Grazer
So great to hear!
Linda Ringley
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 cherry tomatoes because I have a ton in my garden. Yummy!
Kaitlin | The Garden Grazer
I love your adaptions! Thank you for sharing.
Mimi
Just made it tonight and we have friends coming over. Tastes delicious! Only thing I added was a little fresh basil on top.
Kaitlin | The Garden Grazer
Great call with fresh basil - thanks for sharing!
martha minter
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!
Kaitlin | The Garden Grazer
Wonderful additions - thanks for your helpful feedback!
Danielle Vavra
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!
Kaitlin | The Garden Grazer
Great to hear!
David Ricketts
Made this Saturday and added black olives and feta cheese. It is absolutely delicious and very pretty too!
Kaitlin | The Garden Grazer
So great! Thanks for sharing your feedback, David!
Anonymous
my family - AND my kids - loved this! I added a little bit of feta cheese for more flavor. Was excellent!
Kaitlin | The Garden Grazer
Thank you for sharing!
patandfritz
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.
Kaitlin | The Garden Grazer
Thanks for sharing!
Stephanie
This was delicious and so refreshing! We've been eating it all week. Thanks!
Kaitlin | The Garden Grazer
That's so great!