Vegan Kale Greek Salad with garbanzo beans in a bowl
5 from 3 votes

Kale Greek Salad with Lemon-Vinegar Dressing

Loaded Kale Greek Salad with only 9 ingredients and a garbanzo bean protein punch!

Author: Kaitlin - The Garden Grazer
Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 8 side servings


  • 1 large bunch kale
  • 1 cucumber
  • 8 oz. cherry tomatoes
  • 1/2 small red onion
  • 1 red bell pepper (or fire-roasted)
  • 15 oz. can garbanzo beans
  • Optional: olives, pepperoncini, artichoke hearts, vegan feta

For the lemon-vinegar dressing:

  • 3 Tbsp. red wine vinegar
  • Juice from 1/2 lemon
  • 1 1/2 tsp. dried oregano
  • 1/4 tsp. salt (more/less as desired)


  • Tear kale into small pieces, stems removed. Add to a large bowl and lightly massage.
  • In a small bowl, combine dressing ingredients and stir to combine.
  • Pour dressing over kale, mix well to combine, and set aside to marinate.
  • Meanwhile, dice cucumber and bell pepper. Thinly slice onion. Halve cherry tomatoes. Add veggies to bowl.
  • Rinse and drain garbanzo beans and add to salad. Toss to combine.
  • Taste and adjust seasoning if necessary – more lemon, vinegar, salt, etc. (I usually enjoy a little extra vinegar.)
  • Serve immediately or refrigerate to let flavors develop even further.


Calories: 72kcal | Carbohydrates: 12g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Potassium: 282mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1380IU | Vitamin C: 35.6mg | Calcium: 55mg | Iron: 1.5mg