Description

A refreshing and protein-packed Vegan Greek Salad featuring crisp vegetables, hearty chickpeas, and tangy tofu feta for a satisfying plant-based twist on the classic Mediterranean dish.

Ingredients

Units Scale

1 can (15 oz) chickpeas, drained and rinsed
1 cucumber, chopped
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 green bell pepper, chopped
1/4 cup kalamata olives, pitted and halved
1/4 cup fresh parsley, chopped
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup tofu feta (see note)

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Instructions

In a large mixing bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, green bell pepper, olives, and parsley.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Gently fold in the tofu feta.
Chill for 15–30 minutes before serving for best flavor.

Notes

To make tofu feta: Marinate 1 cup of cubed extra-firm tofu in a mixture of 2 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp oregano, and 1/4 cup water for at least 1 hour.
Salad can be stored in the fridge for up to 3 days.
Great as a main dish or side salad.

Nutrition

Serving Size: 1 serving
Calories: 260
Sugar: 5g
Sodium: 420mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 10g
Cholesterol: 0mg