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Classic Vegan Greek Salad

This classic Greek salad made vegan is filled with crispy romaine lettuce, fresh and crunchy peppers and cucumbers, chickpeas, and just the right amount of a bright and fresh tang thanks to the lemon dressing. 

A large bowl of a vegan Greek salad on a wood table with slices of bread, plates, and serving spoons besides it.
A big vegan Greek salad ready to serve.

This salad can be served with baked tofu, alongside some pasta, or all on its own. It’s the perfect addition to your collection of salads. And the best part is that you can make this start to finish in only 20 minutes! 

Ingredients 

Here is a quick rundown of what you’ll need to make this vegan Greek salad. For the full list, complete with amounts, please see the recipe card below. 

Ingredients for the vegan Greek salad in various bowls on a wood table. Black and white labels have been added to name each ingredient.
Ingredients measured out and in bowls ready to assemble.
  • Romaine Lettuce
  • Chickpeas
  • Tomatoes
  • Cucumbers
  • Red Onion
  • Red Bell Pepper
  • Olives 
  • Pepperoncini
  • Vegan Feta Cheese
  • Lemon Dressing 

Substitutions and Variations 

  • You can also make this with a red wine dressing in place of the lemon dressing. 
  • Add nuts and seeds. Add a sprinkle of slivered almonds, chopped walnuts, or pecans. Whole sunflower seeds or pumpkin seeds are also a yummy addition. 
  • Make it more refreshing. Add in a sprinkle of fresh herbs like basil, mint, parsley, or chives. 

Instructions 

Make sure to check out the recipe card below for the full recipe and ingredient list.

Step One: Make the Dressing

In a small mixing bowl, which together the ingredients for the dressing. Give it a taste and adjust for any more salt or garlic. Alternatively, you can add the ingredients into a jar and shake to combine. 

A glass bowl filled with the whisked dressing.
The whisked dressing in a bowl.

Step Two: Prep the Veggies

This is the most labor intensive part of the salad! Wash and chop all the vegetables as desired. I prefer larger bites when making this salad. Drain and rinse the chickpeas. Crumble the vegan feta. Drain the olives and slice them. 

Chopped ingredients for the salad in a large mixing salad bowl on a wood table with a light brown towel under the bowl.
The chopped vegetables in a large bowl ready to mix together.

Step Three: Assemble and Serve 

Add the washed and dried romaine lettuce into a large salad bowl. Add the ingredients on top and drizzle over the prepared lemon dressing. Gently stir to combine and serve. Enjoy! 

A side view of the large bowl of vegan Greek salad on the table with bread, peppers, plates, and a vase of flowers blurred in the background.
You can see from this side view how large of a salad bowl this is!

What to Serve this With 

I love to serve this romaine lettuce salad with some simple crispy Oven Baked Tofu or alongside a hearty scoop of Lemon Lentil Salad. You can also do a thick slice of bread with a dollop of hummus. It’s a bright addition to a heavy pasta dish like Baked Mostaccioli or Plant Based Bolognese

That said, I often eat this salad all on its own. 

How to Store + Make Ahead 

To Make Ahead: I don’t really recommend making this salad ahead of time. The nice thing is that it comes together so quickly. When ready to serve, assemble and mix the salad together in a large mixing bowl. The lettuce will start to wilt if left to sit for too long. 

To Store: You can prep and store each component in a separate airtight container in the fridge for up to a day in advance. 

More Salads to Love 

Love this classic Greek salad recipe? Here are a few other summer salads you might also like. They are all vegan and full of fresh produce! 

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If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, vegan friendly recipes you can subscribe to the newsletter. Did you make these? Please tag me on Instagram, Facebook, or Pinterest! I love to see your creations!

A large bowl of a vegan Greek salad on a wood table with slices of bread, plates, and serving spoons besides it.

Classic Greek Salad Made Vegan

This classic Greek salad made vegan is filled with crispy romaine lettuce, fresh and crunchy peppers and cucumbers, chickpeas, and just the right amount of a bright and fresh tang thanks to the lemon dressing.
Prep Time: 20 minutes
Total Time: 20 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: appetizer, quick meals, salad, side dishes
Servings: 6 big salads
Calories: 161kcal

Equipment

  • Mixing bowl
  • Mixing spoons
  • Chef’s knife
  • Cutting board
  • measuring cups
  • Measuring spoons

Ingredients

Lemon Dressing

  • cup lemon juice
  • 2-3 tablespoons Dijon mustard
  • 2-3 tablespoons sugar or maple syrup
  • Pinch of Salt and garlic powder

Greek Salad

  • 3 heads of romaine lettuce rinsed and roughly chopped
  • 4 mini cucumbers approximately 2 cups
  • 1 red bell pepper chopped
  • ½ red onion chopped
  • 2 cups chickpeas drained and rinsed, this is 1 15oz can of chickpeas
  • 2 cups tomatoes chopped
  • cup olives sliced
  • Pepperoncini for serving to taste
  • ¼ cup vegan feta cheese optional

Instructions

  • Make the dressing. Place all the ingredients into a small bowl and whisk together until combined. Alternatively, you can place the ingredients in a jar and give a vigorous shake.
  • Prepare the ingredients. Wash and chop all the vegetables into roughly chopped pieces. Drain and rinse the chickpeas.
  • Assemble the salad. Place the romaine leaves in a large salad bowl. Add in the cucumbers, peppers, onion, chickpeas, tomatoes, olives, and vegan feta cheese. Drizzle with the lemon dressing and give a gentle mix. Top with pepperoncini if desired. Serve and enjoy!

Notes

  • Substitutions and Variations 
    • You can also make this with a red wine dressing in place of the lemon dressing. 
    • Add nuts and seeds. Add a sprinkle of slivered almonds, chopped walnuts, or pecans. Whole sunflower seeds or pumpkin seeds are also a yummy addition. 
    • Make it more refreshing. Add in a sprinkle of fresh herbs like basil, mint, parsley, or chives.
  • How to Store + Make Ahead 
    • To Make Ahead: I don’t really recommend making this salad ahead of time. The nice thing is that it comes together so quickly. When ready to serve, assemble and mix the salad together in a large mixing bowl. The lettuce will start to wilt if left to sit for too long. 
    • To Store: You can prep and store each component in a separate airtight container in the fridge for up to a day in advance.
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Nutrition

Calories: 161kcal | Carbohydrates: 27g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 237mg | Potassium: 446mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2342IU | Vitamin C: 40mg | Calcium: 54mg | Iron: 2mg
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More Salad Recipes

Scoop up a bowl from this collection of delicious vegan salads! Everything from a veggie packed vegan Greek salad to a light and refreshing lemon lentil salad are included in this collection of vegan salad recipes.

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