Elevate your taste buds with the invigorating flavors of Vegan Loaded Greek Chickpea Salad—a colorful and nutrient-rich creation that pays homage to the fresh and vibrant essence of Mediterranean cuisine. This salad is a harmonious celebration of plant-based ingredients, combining protein-packed chickpeas with an array of crisp vegetables and a zesty dressing that mirrors the sun-soaked allure of Greek-inspired dishes.

The heart of this salad lies in the wholesome medley of chickpeas, cucumbers, cherry tomatoes, bell peppers, red onions, and Kalamata olives. The symphony of colors and textures is enhanced by the optional addition of vegan feta cheese, lending a creamy and tangy note to each bite.

The dressing, a delightful blend of extra-virgin olive oil, red wine vinegar, dried oregano, and minced garlic, weaves together the flavors into a cohesive melody. Its aromatic appeal transforms the humble chickpea salad into a culinary journey reminiscent of a Mediterranean getaway.

Garnished with a sprinkle of fresh parsley and served with wedges of lemon on the side, this Vegan Loaded Greek Chickpea Salad is a feast for the senses. Each forkful promises a burst of refreshing flavors and a satisfying crunch, making it a perfect choice for a light lunch, dinner, or a side dish at your next gathering.

Beyond its visual appeal and delectable taste, this salad embodies the healthful essence of plant-based eating, providing a wholesome array of nutrients and a satisfying combination of proteins and fiber. Whether enjoyed on a warm summer day or as a nourishing bowl year-round, this Vegan Loaded Greek Chickpea Salad brings a taste of the Mediterranean to your table, inviting you to savor the goodness of fresh and vibrant ingredients.

Vegan Loaded Greek Chickpea Salad


For the Salad:

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, diced (any color)
  • 1/2 red onion, finely chopped
  • 1 cup Kalamata olives, pitted and sliced
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped (optional)
  • Salt and pepper to taste

For the Dressing:

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Salt and pepper to taste


  1. Prepare Chickpeas:
    • In a large bowl, combine chickpeas, diced cucumber, halved cherry tomatoes, diced bell pepper, chopped red onion, sliced Kalamata olives, fresh parsley, and fresh mint.
  2. Make Dressing:
    • In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper.
  3. Combine and Toss:
    • Pour the dressing over the salad ingredients. Toss everything together until well combined. Adjust salt and pepper to taste.
  4. Chill:
    • Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  5. Serve:
    • Serve the Vegan Loaded Greek Chickpea Salad cold. Optionally, garnish with additional fresh herbs before serving.

Nutritional Information (approximate per serving, assuming 6 servings):

  • Calories: Approximately 250-300
  • Protein: 8g
  • Carbohydrates: 30g
  • Dietary Fiber: 8g
  • Sugars: 6g
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 600mg