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.
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.
- 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.
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.
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!
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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Equipment
- Mixing bowl
- Mixing spoons
- Chef’s knife
- Cutting board
- measuring cups
- Measuring spoons
Ingredients
Lemon Dressing
- ⅓ 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
- ⅓ 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.
Nutrition
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.
