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Greek Chopped Salad in a bowl with spoon

Ultimate Greek Chopped Salad

A crisp and refreshing Greek-style salad with chickpeas. Easy to make and tossed in a tangy vinegar-oregano dressing!
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes
Total Time:15 minutes
CourseMain Dish, Salad, Side Dish
CuisineGluten-Free, Greek-Inspired, Oil-Free, Vegan
Servings6 medium bowls


  • 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)

Calories: 90 kcal | Carbohydrates: 16 g | Protein: 5 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 340 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 1040 IU | Vitamin C: 33 mg | Calcium: 52 mg | Iron: 2 mg