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vegan Greek salad recipe
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Vegan Greek Salad with Tofu Feta and Chickpeas

A fresh and filling vegan Greek salad made with chickpeas, crisp vegetables, and tangy marinated tofu feta. Perfect for a quick lunch or light dinner.
Prep Time15 minutes
Marinating Tofu30 minutes
Total Time45 minutes
Course: Dinner, lunch, Salad, Side Dish
Cuisine: Mediterranean
Diet: Vegan
Keyword: chickpea, Easy, healthy, salad, tofu
Servings: 3
Calories: 350kcal
Cost: $8

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.