Why You’ll Love This Recipe

Vegan Greek Salad with Chickpeas and Tofu Feta is a fresh, colorful, and protein-packed take on the Mediterranean classic. Crisp veggies, hearty chickpeas, and tangy marinated tofu feta come together in a zesty dressing to create a satisfying salad that works as a main dish or a vibrant side. It’s quick to prepare, nutrient-dense, and perfect for warm days or meal prep.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

extra-firm tofu
apple cider vinegar or white wine vinegar
lemon juice
olive oil
dried oregano
salt
nutritional yeast
garlic powder

chickpeas (cooked or canned)
cherry tomatoes
cucumber
red onion
kalamata olives
green bell pepper
fresh parsley

for the dressing:
olive oil
red wine vinegar
lemon juice
Dijon mustard
maple syrup or agave
dried oregano
salt
black pepper

directions

Press tofu for at least 15 minutes to remove excess moisture, then cut into small cubes.

In a bowl, whisk together apple cider vinegar, lemon juice, olive oil, oregano, salt, nutritional yeast, and garlic powder. Add tofu cubes and toss to coat. Marinate in the fridge for at least 30 minutes (or overnight for more flavor).

In a large salad bowl, combine drained chickpeas, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, pitted kalamata olives, chopped green pepper, and fresh parsley.

In a separate bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, maple syrup, oregano, salt, and pepper until well combined.

Drizzle the dressing over the salad and toss gently.

Top with the marinated tofu feta and serve immediately or chill before serving.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 20 minutes
Tofu marinating time: 30 minutes to overnight
Total time: 50–60 minutes

Variations

Add avocado slices for creaminess.
Use quinoa or orzo for a grain-based version.
Swap green pepper with roasted red peppers for a sweeter touch.
Include capers or sun-dried tomatoes for extra Mediterranean flavor.

storage/reheating

Store the salad (without dressing) in an airtight container in the fridge for up to 4 days.
Keep the dressing separate and add just before serving to keep veggies crisp.
Tofu feta can be stored in its marinade for up to 5 days.
This salad is best enjoyed cold and does not require reheating.

FAQs

Can I skip the tofu feta?
Yes, but it adds a nice texture and tang—consider using store-bought vegan feta as an alternative.

What kind of tofu works best?
Extra-firm tofu holds up best and absorbs the marinade well.

Can I use canned chickpeas?
Yes, just rinse and drain them before adding to the salad.

Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.

Can I prep this ahead of time?
Absolutely—just keep components separate until ready to serve.

What can I use instead of olives?
Capers or pickled onions work well for a briny alternative.

Can I use fresh herbs?
Yes! Dill or mint also work beautifully alongside parsley.

Do I need to press the tofu?
Yes, pressing ensures the tofu absorbs the marinade for maximum flavor.

Is this salad filling enough for a meal?
Definitely—between the chickpeas and tofu, it’s packed with protein and fiber.

Conclusion

Vegan Greek Salad with Chickpeas and Tofu Feta is a bright, wholesome dish that brings together bold Mediterranean flavors with plant-based nutrition. It’s quick to make, easy to customize, and sure to become a staple for picnics, potlucks, or everyday healthy meals. Enjoy it fresh and vibrant every time!