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    Home / Recipes / Vegan Salads

    Chopped Vegan Greek Salad

    Published: Jul 5, 2025 · Modified: Jul 31, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    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.

    Chopped vegan Greek salad on a large platter on the table.

    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 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. 

    Jump to:
    • Vegan Greek Salad Ingredients
    • Vegan Greek Salad Ingredient Substitutions
    • Greek Salad Dressing Ingredients
    • Greek Salad Dressing Ingredient Substitutions
    • How to Make Chopped Vegan Greek Salad
    • What to Serve with Chopped Vegan Greek Salad
    • Recipe FAQs
    • Tips
    • Vegan Salads you will Love!
    • 📖 Recipe
    • 💬 Reviews

    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

    Chopped vegan Greek salad ingredients layered on top of green and lentils.
    • 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.
    • Instead of Greek olives, choose black olives, which 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

    Greek salad dressing whisked in a bowl on the table.

    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.
    • Try this delicious hummus dressing recipe for a quick alternative to this oil-free dressing.

    How to Make Chopped Vegan Greek Salad

    Chopped romaine lettuce on a large platter.
    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.
    Brown lentils layered on top of chopped romaine lettuce on a platter.

    What to Serve with Chopped Vegan Greek Salad

    • I suggest serving a vegan Greek salad with crusty bread, pita bread with Vegan Tzatziki (Greek Yogurt Sauce).
    • Or, serve with an  Oil-Free Hummus Tabbouleh Wrap Sandwich.
    • Another idea is a bowl of Vegan Sheet Pan Tomato Soup or  Split Pea Soup.
    Tofu feta cheese is added to the top of the chopped vegan Greek salad.

    Recipe FAQs

    How many calories are in the Greek salad?

    Traditional Greek salad contains 400 calories compared to 198 calories in a vegan chopped Greek Salad.

    How many calories are in Greek salad dressing? 

    A traditional Greek salad has 110 calories and 11 grams of fat per Tablespoon. Vegan Greek salad has 50 calories and 0 grams of fat. 

    How long does Greek salad last in the fridge? 

    An undressed vegan Greek salad lasts 3-5 days in the refrigerator. 

    Chopped vegan Greek salad served on a platter.

    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. 
    • If you love these Mediterranean flavors, you will love Greek Potato Salad, Greek Orzo Salad, and Vegan Greek Pasta Salad!

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

    Vegan Salads you will Love!

    • Mediterranean Salad With Chickpeas recipe
      Mediterranean Salad with Chickpeas
    • curried chickpea salad recipe
      Vegan Curried Chickpea Salad
    • 4th of July Recipes
      Vegan 4th of July Recipes
    • Mexican Pasta Salad Recipe
      Vegan Mexican Pasta Salad

    If you love this chopped vegan Greek salad, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Chopped Greek Salad 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.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Salad
    Cuisine Mediterranean
    Servings 8 servings
    Calories 200 kcal

    Ingredients
      

    Salad ingredients

    • 1 bunch romaine lettuce or greens of choice I also enjoy finely chopped kale
    • 1 cup cooked brown lentils I used Trader Joe's cooked steamed lentils
    • ½ pint grape tomatoes cut in half
    • 1 red onion diced
    • 4 beets diced (I used Trader Joe's cooked beets) substitute roasted or pickled beets in a can
    • 15 ounces chickpeas drained and rinsed (1 can)
    • 1 English cucumber diced
    • 8 ounces artichokes I used canned in water, drained and diced
    • ¼ cup mild banana peppers diced
    • ¼ cup Kalamata olives idced
    • ¼ cup parsley chopped fine
    • ½ cup tofu feta cheese optional

    Oil-Free Greek Dressing

    • ¼ cup red wine vinegar
    • ¼ cup water
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon maple syrup or substitute date syrup
    • 2 cloves fresh garlic
    • 1 teaspoon basil dried
    • 1 teaspoon oregano dried
    • ½ teaspoon onion powder
    • ¼ teaspoon salt
    • ¼ teaspoon pepper

    Hummus Dressing (Alternative Dressing Option)

    • 1 recipe Hummus Dressing

    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.

    Hummus Dressing (Alternative Dressing Option)

    • Add all the ingredients to a ball jar, shake, or lace in a measuring cup, and whisk together.
    • Place in the refrigerator to chill until using.

    Video

    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. 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 eating easier and getting all the ingredients in every bite easier. 
    • Drain and dry artichokes, banana peppers, and kalamata olives (Greek olives) before chopping and adding to the salad. 
    • Similarly, rinse and drain the chickpeas, allowing them 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
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    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! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

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      5 from 5 votes (4 ratings without comment)

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      Recipe Rating




    1. Anne-Marie Desjardins

      August 06, 2023 at 2:15 pm

      5 stars
      So easy and a meal on its own. I made it on the same time that I made the cauliflower/potato salad. 4 people and everything went!!!

      Reply
      • Kathy Carmichael

        August 07, 2023 at 8:17 am

        Hi Anne-Marie, WOW...two recipes everyone liked! I love to hear that! Thank you for letting me know. I appreciate you letting me know.

        Reply
    2. Amy Caruthers

      December 31, 2021 at 9:28 am

      Thanks for sharing this recipe! Do you have a recipe you love for oil free hummus? Some I have tried have not been too tasty?

      Reply
      • Kathy Carmichael

        December 31, 2021 at 9:48 am

        Hi Amy, yes I have an avocado one (https://www.kathysvegankitchen.com/avocado-hummus/) as well as an edamame one that we enjoy.

        Reply

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