The first time I made this, I ate two large bowls in one sitting.
I think that says a lot about this scrumptious, vegan Greek Chickpea Salad with Spicy Vinaigrette! Mmmhmm. I mean I love salad, but I’m not always going back for seconds, you know? Unless it’s incredible, like this gem.
Thankfully, it’s quite simple to throw together too, which I am all about and I’m sure you are as well.
What’s in it, you ask?
- romaine lettuce and spring mix (but you could mix any kind of leafy green or lettuce)
- crunchy cucumber
- black olives
- juicy cherry tomatoes
- protein-rich chickpeas
- picked onion (optional; I used this recipe)
- crushed pita chips (optional)
- spicy homemade dressing (THE BEST PART!)
See? It’s easy, crunchy, filling and complete. It needs nothing more and nothing less. This could be a side salad, a party salad, a lunch salad that you meal prep (and add the dressing before eating) or a full meal for dinner! It’s the chickpeas and veggies that help to make this more filling. You could even go a step further and make a tofu feta if you want to get fancy! There are many recipes online for this.
If you don’t like chickpeas then use tempeh, kidney beans or white beans. If you don’t like a spicy dressing then omit the jalapeño! Choose gluten-free pita chips if needed, or sub it for some kind of cracker! There are many ways to customize it to work for you.
What makes this Greek Chopped Chickpea Salad stand out from the rest?
I think it’s the addition of picked onions which add that tangy-ness factor that I LOVE and also, I can’t do the raw onion thing because the taste lingers in my mouth for days. I think it’s also the crushed pita chips because, um yes please, pita chips are life. And lastly, I think it’s the Spicy Homemade Vinaigrette Dressing. I’ve never seen a spicy dressing paired with a delicious vegan Greek Salad before and it adds that something extra!
So if you can’t tell, I’m very excited to bring this into your food world.
Vegan Greek Chopped Chickpea Salad with a Dairy-Free Spicy Vinaigrette. Perfect for a party, lunch, side, or dinner salad!
1 head romaine lettuce (or about 6 cups)
2 cups spring mix (or any kind of leafy green/lettuce)
1 15-ounce can of chickpeas, drained and rinsed
1 6-ounce can of black olives (I used these)
1 pint of organic cherry tomatoes, halved
1 organic cucumber, quartered
optional – 1/2 cup (or more) of pickled onions
optional – 1/2 – 1 cup of crushed pita chips, for crunch (choose gluten free if necessary)
1/3 cup red wine vinegar
1/3 cup extra virgin olive oil (or avocado/grapeseed oil)
2 tablespoons water
2 tablespoons tahini
1 lemon, juiced
1/2 jalapeño with seeds (optional)
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dijon mustard
1 teaspoon maple syrup
1/4 teaspoon garlic (or more to taste)
If making the pickled onions, start with that step first.
In a large salad bowl, combine the greens.
Add in the chickpeas, olives, tomatoes, cucumber, pickled onions and crushed pita chips and toss.
In a Nutribullet or small blender, combine all of the ingredients for the Spicy Dressing. Blend until smooth and creamy, to emulsify the oil and vinegar. Dress your salad and toss again.
Serve alongside extra pita chips!
If making this salad for meal prep, keep the dressing separate to prevent sogginess. Store both the salad and dressing in an airtight container.
Keywords: vegan, greek, chopped, chickpea, salad, spicy dressing, spicy, dressing, spicy vinaigrette, greek vinaigrette, dairy free, pickled onion, pita chips