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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.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 big salads
Course: Main Course, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 161
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. 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.
  2. Prepare the ingredients. Wash and chop all the vegetables into roughly chopped pieces. Drain and rinse the chickpeas.
  3. 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.