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A white fluted plate holds a vegan Greek salad with chickpeas and pita wedges. It rests on a white surface.
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Chickpea Greek Salad

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yields: 6 servings


  • 2 beefsteak tomatoes, roughly chopped 
  • 1 large, English cucumber or 2 regular cucumbers, peeled, quartered lengthwise, and chopped
  • 3/4 cup kalamata olives, whole if small or halved if large
  • 1 small head romaine lettuce, chopped
  • 1/2 red onion, thinly sliced
  • 1 1/2 cups cooked chickpeas (1 14.5-ounce can, drained and rinsed)
  • 1 batch tofu feta (with or without the oregano)
  • 6 tablespoons Greek vinaigrette
  • cashew parmesan cheese (to taste)
  • pita wedges (optional, for serving)


  • In a large mixing bowl, combine the tomatoes, cucumber, olives, lettuce, onion, chickpeas, and vinaigrette. Remove the tofu feta from its marinade and add it to the bowl. Toss everything well.
  • Taste and add either more of the vinaigrette or more of the tofu feta marinade, as you like. Fold in some cashew parmesan, if desired. Serve with pita wedges.