Vegan Greek Salad with Chickpeas and Tofu Feta
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Vegan Greek Salad with Chickpeas and Tofu Feta! Greek salad has always had this perfect balance of salty, crisp, and fresh that I come back to again and again. The briny olives, juicy tomatoes, crunchy cucumbers, and that simple lemony dressing just work.
Over time, I started playing around with a version that felt a little more filling and totally plant-based, and that’s how this vegan Mediterranean Greek salad recipe came together. With chickpeas for heartiness and tofu feta for that tangy, savory bite, it’s now one of my favorite easy meals when I want something light, fresh and satisfying.
What Makes This Vegan Mediterranean Salad Stand Out
This isn’t just a side dish. With the chickpeas and marinated tofu feta, this salad can even hold its own as a lunch or light dinner. The textures are what make it really satisfying: hearty, crisp, juicy and tender all at once. Every bite brings something different with a little salt, a bit of tang, and plenty of freshness. The tofu feta plays a big role here. When you crumble tofu and let it soak in a lemony, herb-filled marinade, it takes on a rich, tangy flavor with just the right briny edge.
This vegan Mediterranean salad fits right into a weeknight dinner rotation or a sunny afternoon picnic. It also travels well and stays crisp, making it a great option for potlucks or make-ahead lunches.
Why This Vegan Greek Salad is Good for You
Chickpeas do more than add texture to this plant-based Greek salad. They’re a solid source of protein and fiber, which helps make the salad feel more filling and balanced.
Tofu feta adds even more plant-based protein, and if you use calcium-set tofu, it can boost your calcium intake too. The olive oil and lemon marinade brings in healthy fats and bright, tangy flavor.
The vegetables bring both crunch and nutrients. Cucumbers are hydrating, tomatoes are rich in vitamin C and antioxidants, and red onion and olives offer minerals and healthy fats. The mixed greens round it out with a variety of vitamins.
Altogether, it’s a nutrient-dense, satisfying mix of fiber, healthy fats, and plant protein. Each serving has around 22 grams of protein, depending on your tofu, making this plant-based Greek salad both light and energizing.
Ingredients You’ll Need for This Vegan Greek Salad
vegan Mediterranean salad recipe – Makes 3 servings
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1 cup chickpeas (cooked or canned, drained and rinsed)
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1 block tofu (firm or extra firm), crumbled
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4 cups mixed greens
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1 cucumber, diced
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½ cup cherry tomatoes, halved
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¼ cup kalamata olives, pitted
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¼ cup red onion, thinly sliced
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2 tbsp olive oil
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2 tbsp lemon juice
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1 tsp dried oregano
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Salt and pepper, to taste
Let’s Make This Vegan Greek Salad
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Marinate the tofu feta. Crumble your tofu into a large salad bowl and mix it with 1 tablespoon of olive oil, all the lemon juice, oregano, salt, and pepper. Let it sit for at least 30 minutes, or even longer if you can. The longer it marinates, the more flavorful it gets.
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Assemble the salad. In a large bowl, toss together the mixed greens, chickpeas, cucumber, cherry tomatoes, olives, and red onion.
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Add the tofu feta. Pour the marinated tofu (with any extra Greek salad dressing marinade) into the bowl and drizzle on the remaining tablespoon of olive oil.
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Toss and taste. Mix everything gently, give it a taste, and adjust with more lemon juice or seasoning if it needs a little something extra.
Storage Tips
This vegan Greek salad is best when it’s freshly tossed, but you can absolutely prep the components ahead of time. Store the marinated tofu feta separately if you’re not serving right away. The tofu will stay good in the fridge for about 4–5 days, and the rest of the salad ingredients can be kept prepped (but undressed) for a day or two in airtight containers.
Ideas to Switch It Up
This vegan Mediterranean salad recipe is super flexible. Here are a few ideas:
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Add avocado for a creamy touch
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Use white beans instead of chickpeas
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Toss in artichoke hearts, black olives, green bell pepper or roasted red peppers for even more Mediterranean flavor
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Try arugula or baby spinach instead of mixed greens
You can even serve this over couscous or quinoa to turn it into a grain bowl, add a dollop of hummus in the center of the salad or serve pita bread on the side.
Common Questions For Your Vegan Greek Salad Recipe
Can I use store-bought vegan feta instead of making tofu feta?
Totally. If you have a favorite brand, go for it. But making your own is budget-friendly and lets you tweak the flavors exactly how you like them.
Is this vegan Greek salad recipe gluten-free?
Yes!
Do I need to press the tofu first?
It helps if you do, especially to remove excess moisture and help it soak up the marinade. But in a pinch, just pat it dry well before crumbling.
Can I make this ahead of time for meal prep?
Absolutely. Just keep the greens and the dressing/marinated tofu separate until you’re ready to eat.
Fresh, Flavorful, and So Easy
Some days, you just want something clean and satisfying that doesn’t take much effort. This vegan Greek salad is exactly that. It’s got bold flavor, great texture, and nourishing ingredients, all in one big bowl. I make this when I’m craving something fresh but filling, and it never disappoints. It’s an awesome easy Greek salad recipe!
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If you’re in the mood for more fresh and satisfying salads, here are a few others you might like:
Vegan Greek Salad with Tofu Feta and Chickpeas
Ingredients
- 1 cup cooked chickpeas or 1 can, drained and rinsed — 165 g
- 1 block firm or extra-firm tofu crumbled — about 14 oz / 400 g
- 4 cups mixed greens — 120 g
- 1 cucumber diced — 1 medium / about 200 g
- ½ cup cherry tomatoes halved — 75 g
- ¼ cup kalamata olives pitted — 35 g
- ¼ cup red onion thinly sliced — 30 g
- 2 tablespoons olive oil — 30 ml
- 2 tablespoons lemon juice — 30 ml
- 1 teaspoon dried oregano — 1 g
- Salt and pepper to taste
Instructions
Make the tofu feta:
- Crumble the block of tofu into a bowl. Add 1 tablespoon of the olive oil, all of the lemon juice, dried oregano, a pinch of salt, and a few grinds of black pepper. Stir gently to coat and let marinate for at least 30 minutes.1 block firm or extra-firm tofu, 2 tablespoons lemon juice — 30 ml, 1 teaspoon dried oregano — 1 g, Salt and pepper
Prep the vegetables:
- While the tofu marinates, chop the cucumber, halve the cherry tomatoes, slice the red onion, and rinse and drain the chickpeas.1 cucumber, ½ cup cherry tomatoes, ¼ cup red onion, 1 cup cooked chickpeas
Assemble the salad:
- In a large bowl, combine the mixed greens, chickpeas, cucumber, cherry tomatoes, kalamata olives, and red onion.4 cups mixed greens — 120 g, ¼ cup kalamata olives
Add tofu feta and dress:
- Spoon the marinated tofu over the salad, including some of the marinade if desired. Drizzle with the remaining 1 tablespoon of olive oil.
Toss and serve:
- Gently toss everything together. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve fresh.
Notes
- Tofu tips: Firm or extra-firm tofu works best. Avoid silken tofu, as it won’t hold up well in the marinade or crumble nicely. Pressing the tofu beforehand helps it absorb more flavor, but it’s optional.
- Make it ahead: You can marinate the tofu feta up to 2 days in advance for deeper flavor. For best texture, store the greens and tofu separately until ready to serve.
- Customize it: Add avocado, artichoke hearts, or roasted red peppers for extra variety. Swap in white beans or lentils instead of chickpeas if needed.
- Serving ideas: Great on its own, or served with pita, flatbread, or as a side to a heartier meal.
