Why You’ll Love This Recipe
This salad is quick to make, full of vibrant vegetables, and naturally vegan and gluten-free. The chickpeas provide plant-based protein, while the lemony-herb dressing ties everything together. It’s refreshing, nutrient-rich, and versatile enough to serve for lunch, dinner, or at gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chickpeas (canned or freshly cooked)
- Cucumber, diced
- Cherry tomatoes, halved
- Red onion, thinly sliced
- Kalamata olives, pitted and halved
- Bell pepper, diced
- Fresh parsley, chopped
- Lemon juice
- Red wine vinegar
- Garlic, minced
- Dried oregano
- Dijon mustard (optional, for extra tang)
- Salt and black pepper, to taste
Directions
- In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, olives, bell pepper, and parsley.
- In a small bowl, whisk together lemon juice, red wine vinegar, garlic, oregano, Dijon mustard (if using), salt, and black pepper.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Chill for at least 30 minutes before serving to let the flavors meld.
Servings and timing
This recipe serves about 4–6 people.
Prep time: 15 minutes
Chilling time: 30 minutes
Total time: 45 minutes
Variations
- Add vegan feta cheese for a creamy, tangy touch.
- Mix in quinoa or couscous to make it a heartier main dish.
- Swap parsley with fresh dill or mint for a different herb flavor.
- Add avocado slices for creaminess.
- Sprinkle with toasted sunflower seeds or pumpkin seeds for crunch.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may settle at the bottom. Freezing is not recommended. This salad is served chilled, so reheating is not necessary.
FAQs
Can I use canned chickpeas?
Yes, canned chickpeas work perfectly. Just rinse and drain them well.
Can I make this salad ahead of time?
Yes, it tastes even better after chilling for a few hours as the flavors blend.
Do I need to peel the chickpeas?
No, but removing the skins can make the salad smoother in texture.
Can I add grains to this salad?
Yes, quinoa, couscous, or bulgur make it more filling.
Is vegan feta necessary?
No, it’s optional, but it does add a nice tangy flavor.
Can I use green olives instead of Kalamata?
Yes, any type of olive works, though Kalamata adds the most authentic flavor.
What’s the best herb to use besides parsley?
Dill, mint, or basil are all excellent options.
How long does the salad last in the fridge?
It will keep fresh for up to 3 days.
Can I make the dressing separately?
Yes, you can prepare the dressing ahead and mix it in just before serving.
Is this salad gluten-free?
Yes, it’s naturally gluten-free as long as no grains are added.
Conclusion
Vegan Greek chickpea salad is a bright, refreshing, and nourishing dish that’s simple to prepare yet packed with flavor. Perfect for meal prep, potlucks, or a light dinner, it’s a versatile recipe that highlights Mediterranean ingredients in the healthiest way.
PrintVegan Greek Chickpea Salad
Vegan Greek chickpea salad is a refreshing, protein-packed dish with Mediterranean flavors. Made with chickpeas, fresh veggies, olives, and a lemony herb dressing, it’s light yet filling and perfect for meals or gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Salad, Main Dish
- Method: No Cook, Chilled
- Cuisine: Mediterranean, Greek
- Diet: Vegan
Ingredients
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1 cucumber, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1 bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 3 tbsp lemon juice
- 2 tbsp red wine vinegar
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp Dijon mustard (optional)
- Salt and black pepper, to taste
Instructions
In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, olives, bell pepper, and parsley.
- In a small bowl, whisk together lemon juice, red wine vinegar, garlic, oregano, Dijon mustard (if using), salt, and black pepper.
- Pour the dressing over the salad and toss until well coated.
- Chill for at least 30 minutes before serving to let the flavors meld.
Notes
- Add vegan feta cheese for extra creaminess and tang.
- Mix in quinoa or couscous to make it more filling.
- Swap parsley for dill or mint for different herbal notes.
- Add avocado for creaminess or toasted seeds for crunch.
- Best enjoyed within 3 days when stored in the fridge.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 5g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
