If you love the versatility of Mediterranean flavors, this vegan Greek salad recipe will be your new favorite summer dish!

I don’t know what it is about Greek food, but in the summer I could eat it every day. This vegan Greek salad has it all – the flavors, the texture, the nutritional value, and the looks. What’s more, it’s easy to make even if you’re not a fan of cooking. Plus, it’s one of my Cool Beans recipes showcasing chickpeas.

Why You’ll Love This Recipe

  • This vegan Greek salad really embraces the traditional ingredients from the Mediterranean region. Fresh cucumber, kalamata olives, lemons, and of course… olive oil!
  • Even if you consider yourself a lazy cook, this salad is easy enough to make. Just mix the dressing, drop the rest of the ingredients into a mixing bowl, and you’ve got yourself a stellar salad.
  • In terms of its nutritional value, this salad is a beautifully balanced dish. It’s packed with protein, healthy fats, and dietary fiber.
  • It’s a perfect dish for a family dinner or a backyard BBQ. Rest assured, there will be none left over.

How to Make This Recipe

First, make your dressing. Combine olive oil, lemon juice, dijon mustard, dried oregano, salt, and pepper.

Prep your veggies and add them to the mixing bowl. When you’re ready to serve your salad, pour in the dressing and enjoy!

Hack It!

  • If you are a fan of layered jar salads, this is a great candidate. Pour the dressing in first. Then, layer tomatoes, olives, red onion, chickpeas, feta, and cucumber. Top it off with lettuce, it comes last to prevent wilting.
  • If you’re making this recipe as a meal prep item, store the dressing and lettuce separately until it’s time to serve.
  • Olives can be a controversial ingredient. Some people love them, others can’t stand them. If you’re one of the latter, replace olives with artichoke hearts, grilled peppers, sundried tomatoes, or capers.
  • Can’t find vegan feta cheese in your local store? No problem! Why don’t you make your own?
  • Don’t forget to save your lemon rind and make a zero-waste kitchen cleaner!

Other Recipes You’ll Love

If you enjoyed this vegan Greek salad, you’ll find plenty more similar recipes in the PlantYou Cookbook. The book is packed full of soups, salads, sandwiches, stews, and desserts. Among the 140+ WFPB recipes, there’s something delicious for every member of your household! The book also features some great cooking tips for novices and a helpful infographic for each recipe.

If you like to mix things up, check out the PlantYou Planner! It was designed to make plant-based living as easy as possible. As a result, it allows you to fully customize your meal plans, including the number of servings for each dish. Once you’ve selected your dishes, the planner generates a tailored shopping list you can take with you to the store. Well… what are you waiting for?

The Recipe: Vegan Greek Salad

A delicious refreshing vegan greek salad, perfect for the summer months!
5 from 4 ratings


  • 1 head romaine lettuce, chopped
  • 1 red onion, diced
  • 1 cucumber, chopped
  • 1 cup chickpeas, drained and rinsed
  • ½ cup vegan feta cheese, cubed or crumbled
  • ½ cup kalamata olives, chopped
  • 1 cup cherry tomatoes, halved
  • ½ cup sun dried tomatoes, diced

For the dressing

  • ¼ cup extra virgin olive oil
  • 1 lemon, juiced
  • ½ tsp dried oregano
  • ½ tsp dijon mustard
  • salt and pepper, to taste


  • Mixing bowl or large jar
  • Jar


  • Add all dressing ingredients to a jar, and whisk until combined.
  • In a large bowl or jar, combine your salad ingredients. If using jars, layer in order of tomatoes, olives, red onion, chickpeas, feta, cucumber and then lettuce on top to prevent wilting. When ready to eat, pour the dressing on top and enjoy immediately.
Calories: 242.1kcal, Carbohydrates: 23.3g, Protein: 6.7g, Fat: 15.3g, Saturated Fat: 2.1g, Polyunsaturated Fat: 2.2g, Monounsaturated Fat: 10.1g, Sodium: 25.7mg, Potassium: 689.5mg, Fiber: 8.3g, Sugar: 6.7g, Vitamin A: 13707.4IU, Vitamin C: 25.5mg, Calcium: 100.1mg, Iron: 3.3mg