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Greek Chopped Salad in a bowl with spoon
5 from 7 votes

Ultimate Greek Chopped Salad

Crisp, refreshing Greek Chopped Salad with a garbanzo bean protein boost and tangy vinegar-oregano dressing!
Author: Kaitlin - The Garden Grazer
Prep Time15 minutes
Total Time15 minutes
Course: Main Dish, Salad, Side Dish
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 6 medium bowls


  • 1 hothouse cucumber
  • 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


  • 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.


Calories: 92kcal | Carbohydrates: 16g | Protein: 4g | Fat: 1g | Potassium: 349mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1055IU | Vitamin C: 33.1mg | Calcium: 65mg | Iron: 1.9mg