Chopped Vegan Greek Salad | Kathy’s Vegan Kitchen

This chopped vegan Greek salad recipe has bold Mediterranean flavors and contains delicious summer-fresh vegetables in a tangy Greek dressing. Each bite is a fabulous melody of flavors.

Who loves refreshing salads with bold flavors? Vegan Greek salad is a veganized version of my grandma’s Greek salad recipe. There’s something exceptional about a chopped vegan Greek salad. Every bite of a chopped salad fits perfectly on a fork and requires little to no effort other than enjoying each bite. Similar to a traditional Greek salad, I added some unique ingredients. Making a fabulous chopped vegan Greek salad recipe is about the unique combination of ingredients. 

I remember my grandma chopping vegetables into tiny bite-sized pieces as a child. My sister and I joke about her trying to trick us into eating our vegetables. And, as with most of her recipes, the dressing tasted bold and delicious. That was her little secret! 

Unfortunately, my grandma passed away many years ago, but her recipes live on—or, at least, my veganized versions of her fantastic food still resonate. 

Vegan Greek Salad Ingredients

• Romaine Lettuce: Romaine lettuce is crunchy and nutrient dense.
• Cooked Brown Lentils: (I used Trader Joe’s cooked, steamed lentils)
• Grape Tomatoes: I like grape tomatoes because they contain fewer seeds than regular cucumbers.
• Red Onion: Red onions are both sweet and tangy.
• Beets: I used Trader Joe’s roasted beets.
• Chickpeas: Chickpeas add protein and texture to the salad.
• Cucumbers: I like English cucumbers because they have fewer seeds and prevent the salad from getting soggy.
• Artichokes: I used canned artichokes in water; avoid artichokes in oil. Or, try frozen artichoke hearts, which require cooking and cooling before adding the chopped vegan Greek salad recipe.
• Mild Banana Peppers: When using jarred mild banana peppers, I suggest removing them from the brine and setting them on a paper towel to remove excess brine.
• Kalamata Olives: Kalamata olives, also called Greek olives, and salty, and they add a savory component to the salad.
• Parsley: Fresh parsley adds an element of freshness to the salad.
• Tofu Feta Cheese (optional): I make tofu feta cheese that adds more protein and another umami flavor to the salad.

Vegan Greek Salad Ingredient Substitutions

• Choose kale or another favorite greeks instead of Romaine lettuce.
• Green or black lentils substitute brown lentils. However, do not use red lentils, as they are softer and generally included in soups and stews.
• Cherry tomatoes are similar to grape tomatoes.
• White or yellow onions are an excellent substitute for red onions.
• Carrots are a sweet alternative if you aren’t a fan of beets.
• White beans are a great substitute for chickpeas in recipes.
• Persian cucumbers are similar to English cucumbers.
• Hearts of palm are often used instead of artichokes.
• Try pepperoncini peppers instead of banana peppers, but note they are a bit hotter than banana peppers.
• Black olives are less savory, but are sometimes used in a Greek salad.
• Dill is a common ingredient in Greek salad instead of parsley.
• Tofu feta cheese is available at the grocery store if you don’t want to make homemade tofu feta.

Greek Salad Dressing Ingredients

My grandma made the best Greek salad dressing I’ve ever had! Of course, she shared her recipe, which I modified to make it oil-free. However, I kept the secret ingredients to include bold flavors without added fat. 

• Red Wine Vinegar: Red wine vinegar is made from the fermentation of red wine. It has a sour, acidic taste and a fruity aroma. It is a common ingredient in salad dressings and marinades and can also be used in cooking to add flavor to sauces and stews.
• Water: Water acts as an emulsifier in the dressing without using oil.
• Lemon Juice: I prefer fresh lemon juice for the best flavor.
• Maple Syrup: Maple syrup is a natural sweetener without refined sugar.
• Garlic: I like fresh garlic minced for the best flavor.
• Basil: Fresh basil adds a lot of flavor to the salad ingredients.
• Oregano: True oregano is slightly sweet with bitter and peppery notes, likely stemming from its roots.
• Onion Powder: Onion powder provides a similar flavor to fresh onions with a concentrated flavor profile and nutrient content. An essential base profile for savory recipes, the seasoning should have a sharp aroma with a hint of sweetness.
• Salt: Salt enhances the flavors in the dressing.
• Pepper: Fresh ground pepper adds a little kick.

Greek Salad Dressing Ingredient Substitutions

• Balsamic vinegar is often used instead of red wine vinegar.
• If fresh lemon juice isn’t available, use bottled juice.
• Date syrup or agave substitute maple syrup in this Greek salad dressing recipe.
• One clove of garlic equals about ⅛th of a teaspoon of garlic powder.
• If using fresh herbs, twice the amount indicated in the recipe because dry herbs are more potent.
• Instead of onion powder, you can use: grated fresh onion, shallots, fennel bulbs, scallions, garlic powder, onion salt, or celery.

How to Make Chopped Vegan Greek Salad

1. Because I love rich dark greens, I chose Romaine lettuce.
2. Then, I added cooked and cooled brown lentils.
3. Although Grandma never cooked with lentils, I love the texture of cooked lentils in a salad. Not only does adding lentils taste fabulous, but it also adds a lot of protein. Authentic Greek salad often omits greens, but I love my nutrient-dense greens! My grandma always used iceberg lettuce, but I’m not a fan. So, choose your favorite greens or a combination of greens.  
4. Layer the ingredients by equally distributing them on the lettuce and lentil base.

What to Serve with Chopped Vegan Greek Salad

Recipe FAQs

Tips

• Sometimes, chopping vegetables becomes a daunting task. Often, people tell me they don’t make salads because it takes too long to chop all the vegetables. Or, some people struggle with chopping due to age or arthritis. For that reason, I always use a vegetable chopper. 
• Chopping the vegetables and lettuce into bite-sized pieces makes it easier to eat and get all the ingredients in every bite. 
• Drain and dry artichokes, banana peppers, and kalamata olives before chopping and adding to the salad. 
• Similarly, rinse and drain the chickpeas, allowing the chickpeas to dry.
• Don’t dress a salad in advance unless you use kale or cabbage. Firm greens like kale and cabbage do not wilt when dressed in advance. On the other hand, Arugula, Romaine, or more dense greens get soggy if dressed in advance. 

Try this vegan chopped Greek salad recipe for a delicious fresh lunch or easy dinner! It will be love at first bite!

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📖 Recipe

Vegan Greek Salad

Kathy Carmichael

This chopped vegan Greek salad recipe has bold Mediterranean flavors and contains delicious summer-fresh vegetables in a tangy Greek dressing. Each bite is a fabulous melody of flavors.

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine Mediterranean

Servings 8 servings

Calories 200 kcal

Instructions 

Salad

• Chop the lettuce into bite-sized pieces and place it on a large platter or in individual salad bowls.

• Add cooked, cooled brown lentils (I used Trader Joe’s steamed cooked lentils).

• Chop all the vegetables into the same-sized pieces ( I used a vegetable chopper).

• Evenly distribute the remaining vegetables onto the lettuce and lentils.

• Add optional tofu feta cheese.

Oil-Free Greek Dressing

• Add all the ingredients to a blend, and blend until smooth.

• Refrigerate until ready to use.

• Do not dress the salad in advance unless using kale or cabbage as the base greens in the salad.

Notes

• Sometimes, chopping vegetables becomes a daunting task. Often, people tell me they don’t make salads because it takes too long to chop all the vegetables. Or, some people struggle with chopping due to age or arthritis. For that reason, I always use a vegetable chopper. 
• Chopping the vegetables and lettuce into bite-sized pieces makes it easier to eat and get all the ingredients in every bite. 
• Drain and dry artichokes, banana peppers, and kalamata olives before chopping and adding to the salad. 
• Similarly, rinse and drain the chickpeas, allowing the chickpeas to dry.
• Don’t dress a salad in advance unless using kale or cabbage. Firm greens like kale and cabbage do not wilt when dressed in advance. On the other hand, Arugula, Romaine, or more dense greens get soggy if dressed in advance. 
• The salad will last 2-5 days undressed in the refrigerator.

Nutrition

Calories: 200kcalCarbohydrates: 34gProtein: 10gFat: 2gPolyunsaturated Fat: 2gSodium: 277mgPotassium: 666mgFiber: 10gSugar: 9gVitamin A: 523IUVitamin C: 19mgCalcium: 80mgIron: 4mg

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂