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Greek Chopped Chickpea Salad with Spicy Vinaigrette

  • Author: Shannon Leparski
  • Prep Time: 25
  • Total Time: 25 minutes
  • Yield: 6-8 1x
  • Category: Salad
  • Method: No Cooking
  • Cuisine: Greek


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)

Spicy Vinaigrette:

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

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