The Garden Grazer

  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Oil-Free
  • Subscribe
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Oil-Free
  • Subscribe
  • About
×
Home » Recipes » Salad

Ultimate Greek Chopped Salad (Easy!)

Apr 15, 2014 by Kaitlin · 30 Comments

Jump to Recipe

This Greek Chopped Salad recipe is crisp, refreshing, and utterly delicious! It features crunchy fresh veggies, hearty chickpeas, and a tangy vinegar-oregano dressing. Plus it's great made ahead of time! (Vegan, gluten-free, oil-free.)

Greek Chopped Salad with chickpeas on a white plate with bamboo serving spoons

This Greek Chopped Salad is the absolute best! It's crisp, refreshing, and utterly delicious.

Best of all, it's so quick and easy to assemble! Just 15 minutes is all you need to chop veggies and whisk together the simple vinegar-oregano dressing.

Plus you can expand it with Kalamata olives, vegan feta cheese, or whatever else sounds good.

It's also an amazing, crowd-pleasing dish to bring to parties, summer gatherings, or even just for meal prep at home. I truly hope you enjoy it as much as I do!

Fresh cucumber, roma tomatoes, red onion, red bell pepper, vinegar, chickpeas, and spice ingredients laid out on a metal tray

Ingredients for Greek Chopped Salad

For this recipe you'll toss together in a large bowl:

  • Cucumber: I use English cucumbers (also called hothouse) because I find 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: This adds amazing flavor & bite to the salad. The onions will mellow out as they sit and marinate in the dressing.
  • Garbanzo beans (chickpeas): These are such a great addition to the salad. Chickpeas are a nutrient-dense food, and a good source of fiber, protein, folate, iron, and many other minerals and nutrients. They add delicious texture and heartiness!
  • 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.
  • Salt: I use fine grain salt for this recipe. Be sure to add enough to help bring out all the flavors.
Red wine vinegar dressing being poured over chopped salad ingredients in a large glass bowl

Customizing

Other additions: Add vegan feta cheese crumbles, Kalamata olives, pepperoncini, or other vegetables as you see fit.

Herbs: Stir in extra herbs like fresh oregano, parsley, dill, or basil.

Lettuce option: Toss in finely chopped romaine lettuce or other salad greens if you'd like to expand this salad even more.

Dressing: Change up the dressing as you see fit. You can add minced garlic cloves, Dijon mustard, or fresh lemon juice to taste. 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.)

Close up view of a wooden spoon lifting up Greek Chopped Salad from a bowl

Serving

This is a great side dish or main dish! Either serve it immediately or refrigerate it (for at least an hour) to let flavors combine and enhance. I find the flavors only get better with time, so it's great made ahead for take-along lunches, picnics, meal prep, potlucks, BBQs, etc.

Pairing: You can even serve it as a more traditional Greek Salad with a side of pita bread.

Storing

Store your leftovers in an airtight container in the refrigerator. I find it keeps well for about 4-5 days.

Overhead view of Greek Chopped Salad mixed together in a large glass bowl

For more inspiration, also browse all vegan salad recipes or chickpea recipes.

Greek Chopped Salad with chickpeas on a white plate with bamboo serving spoons

Ultimate Greek Chopped Salad (Easy!)

Crisp, refreshing, and utterly delicious! This Greek-style salad is made with crunchy fresh veggies & hearty chickpeas. Then tossed in a tangy dressing!
5 from 10 votes
Print Recipe Pin Recipe Comment
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish, Salad, Side Dish
Cuisine: Gluten-Free, Greek-Inspired, Oil-Free, Vegan
Servings: 6 medium bowls

Ingredients

  • 1 large cucumber (I use hothouse/English)
  • 4-5 ripe roma tomatoes
  • 1 large red bell pepper
  • 1/2 cup red onion
  • 15 oz. can garbanzo beans
  • Optional: Kalamata olives, vegan feta cheese crumbles, pepperoncini, fresh herbs

For the vinegar dressing:

  • 3 Tbsp. red wine vinegar
  • 2 tsp. dried oregano
  • 1/4 tsp. salt (or more)
  • Optional: 1 Tbsp. olive oil

Instructions

  • Make the dressing: In a small bowl, combine all dressing ingredients and whisk to combine. Set aside.
  • Dice the cucumber, tomatoes, bell pepper, and red onion. Place in a large mixing bowl.
  • Rinse and drain garbanzo beans. Add to bowl.
  • Give the dressing another stir, and pour over the salad. Toss to combine. Taste and adjust flavors if needed. (More salt, vinegar, black pepper, fresh herbs, etc.)
  • Serve this dish immediately or refrigerate for at least an hour to let flavors further combine. Some dressing will settle on the bottom, so stir again before serving.

Notes

Yield: Recipe makes about 8 heaping cups salad. (If serving as a main dish, I estimate about 4 servings. Or you can stretch it to about 8-10 servings as a smaller side dish.)

Nutrition Per Serving (Estimate)

Nutrition Facts
Ultimate Greek Chopped Salad (Easy!)
Amount per Serving
Calories
91
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.2
g
1
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
0.3
g
Potassium
 
346
mg
10
%
Carbohydrates
 
16
g
5
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
5
g
10
%
Vitamin A
 
1040
IU
21
%
Vitamin C
 
34
mg
41
%
Calcium
 
53
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: 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.

Get the Monthly NewsletterSubscribe here!

If you're enjoying this vegan Chopped Greek Salad recipe, also feel free to check out:

  • Greek Farro Salad
  • Vegan Taco Salad with Creamy Southwestern Dressing
  • Avocado Veggie Sandwich
  • Cucumber Salad

Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.

More Vegan Salad Recipes

  • Vegan Cobb Salad cover photo
    Ultimate Vegan Cobb Salad
  • Spaghetti pasta salad cover photo
    Spaghetti Salad (Easy!)
  • Tofu Salad with Savory Dressing (Easy!)
  • Asian chopped salad cover photo
    Asian Chopped Salad with Sesame Dressing

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating:




  1. Joy says

    March 18, 2021 at 12:16 pm

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

    Reply
    • Kaitlin says

      March 31, 2021 at 9:14 am

      So wonderful to hear, Joy! Thanks for sharing.

      Reply
  2. Samantha says

    March 17, 2020 at 12:45 am

    5 stars
    So fresh. So delicious. So awesome. I loved how the flavors just blossom on your tongue. Thanks.

    Reply
    • Kaitlin says

      March 25, 2020 at 12:21 pm

      So great to hear you enjoyed it, Samantha!

      Reply
  3. Eliza Maria says

    July 04, 2018 at 9:17 pm

    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!

    Reply
    • Kaitlin says

      September 05, 2018 at 3:13 pm

      Aww, thrilled to hear it'll be a go-to recipe for you, Eliza. Thank you for sharing!

      Reply
  4. Marcey says

    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 says

      August 18, 2017 at 8:30 pm

      Fantastic, Marcey! Thank you for sharing!

      Reply
  5. Candace says

    September 08, 2015 at 1:21 pm

    Tried it! Loved it! Thank you!

    Reply
    • Kaitlin says

      September 16, 2015 at 10:39 pm

      That's great to hear!

      Reply
  6. Brenda B. says

    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 says

      May 21, 2015 at 3:04 pm

      So awesome, Brenda! Hope you love it next time with the fun additions, too!

      Reply
  7. Chels Rench says

    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!

    Reply
    • Kaitlin says

      April 29, 2015 at 4:54 pm

      Hello! 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.

      Reply
  8. Kate says

    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 says

      April 27, 2015 at 4:29 pm

      So great! Love your additions!

      Reply
  9. Caryn Rup says

    November 13, 2014 at 10:37 pm

    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.

    Reply
    • Kaitlin says

      January 12, 2015 at 10:18 pm

      So glad you're both enjoying it, Caryn!

      Reply
  10. Linda Ringley says

    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 cherry tomatoes because I have a ton in my garden. Yummy!

    Reply
    • Kaitlin says

      September 19, 2014 at 6:44 pm

      I love your adaptions! Thank you for sharing.

      Reply
  11. Mimi says

    September 02, 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 says

      September 02, 2014 at 6:27 pm

      Great call with fresh basil - thanks for sharing!

      Reply
  12. martha minter says

    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 says

      August 11, 2014 at 10:09 pm

      Haha that's fantastic. And what wonderful additions! Thanks for sharing your kind feedback, Martha!

      Reply
  13. Danielle Vavra says

    July 09, 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 says

      July 09, 2014 at 10:05 pm

      Awesome to hear you enjoyed it, Danielle! Thanks for coming back to share your kind feedback!

      Reply
  14. David Ricketts says

    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 says

      June 30, 2014 at 6:37 pm

      So great! Thanks for sharing your feedback, David!

      Reply
  15. Stephanie says

    May 02, 2014 at 7:26 pm

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

    Reply
    • Kaitlin says

      May 06, 2014 at 1:17 pm

      Yay! So glad you've been enjoying it this week, Stephanie!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

Footer

↑ back to top

Info

About
Privacy Policy
Contact

Follow

Newsletter
Facebook
Instagram
Pinterest

Recipes

Recipe Index
Oil-Free Recipes
Gluten-Free Recipes

Copyright © 2025 The Garden Grazer

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required