Crisp, refreshing Ultimate Greek-inspired Chopped Salad with a garbanzo bean protein boost and tangy vinegar-oregano dressing! (Vegan, gluten-free, oil-free.)
This is my version of a Greek-inspired chopped salad. It is so crisp, refreshing, and flavorful.
It also has an added protein and fiber boost from the garbanzo beans.
Plus it is so 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 need:
- 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 or cherry tomatoes for a bolder, sweeter flavor.
- Red bell pepper
- Red onion
- Garbanzo beans (chickpeas)
- Red wine vinegar
- Dried oregano: Or other herbs of choice.
Plus it is 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 is ready to go.
Ultimate Greek Chopped Salad
- 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)
- 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)
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