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Vegan Greek Salad with dressing poured over top

Vegan Greek Salad with Tangy Herb Dressing

A fresh & healthy Greek-style salad filled with bold flavors and tangy oil-free dressing! Plus chickpeas for added plant-based protein.
AuthorKaitlin - The Garden Grazer
Prep Time:20 mins
Total Time:20 mins
CourseSalad
CuisineGluten-Free, Greek-Inspired, Oil-Free, Vegan
Servings3 large bowls

Ingredients

  • 1 large head romaine (or 2 small)
  • 1 cucumber (I use English/hothouse)
  • 1 1/2 cups grape/cherry tomatoes
  • 1/2 small red onion
  • 15 oz. can garbanzo beans
  • 1 cup cooked beets (I use organic Love Beets brand)
  • 1 cup artichoke hearts (I use jarred)
  • 2/3 cup Kalamata olives

For the Greek-style dressing:

  • 1/4 cup red wine vinegar
  • 2-3 Tbsp. fresh lemon juice
  • 2 Tbsp. water (or broth)
  • 1 clove garlic
  • 1 tsp. dried oregano
  • 1/8 tsp. salt

Instructions

  • Make the dressing: Mince garlic and add all dressing ingredients to a small bowl. Whisk to combine.
  • Roughly chop romaine. Slice cucumber (peeled if desired), beets, and onion. Halve/quarter artichoke hearts (and olives and tomatoes if desired).
  • Place romaine on serving plates. Add toppings. (Have fun with presentation!)
  • Stir dressing and spoon over the top. It’s strong so start small. Or simply add your own favorite dressing.

Notes

Yield: Recipe makes about 3 large salads or 6-8 small salads.
Other additions: Clover/alfalfa sprouts, bell peppers, roasted red peppers, vegan feta, fresh herbs, etc.

Nutrition Per Serving (Estimate)

Calories: 335 kcal | Carbohydrates: 45 g | Protein: 10 g | Fat: 14 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Potassium: 711 mg | Fiber: 13 g | Sugar: 16 g | Vitamin A: 2106 IU | Vitamin C: 43 mg | Calcium: 133 mg | Iron: 4 mg