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Vegan Mediterranean Salad

Vegan Mediterranean Salad- nutritious, fresh and flavorful, this salad is hearty enough to fill in for a meal.

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Vegan Mediterranean Salad

This salad is bursting with flavor! It’s filled with juicy and crunchy veggies like red bell peppers, cucumbers, and cherry tomatoes.

Vegan Mediterranean Salad

Ingredients needed:

4-5 cups (loosely packed) Salad greens

1 can chickpeas (rinse and drain)

1 Cucumber

1 Red onion

1 Red bell pepper

Handful of cherry tomatoes

1 /3 cup Kalamata olives

(optional: top Follow Your Heart Vegan Feta Cheese and fresh parsley)

For the vinaigrette:

3 tbsp Olive oil

2 tbsp Red wine vinegar

1 tbsp Fresh squeezed lemon juice

1 tbsp Dijon mustard

1 tbsp Maple syrup

1 tsp Oregano

Salt and pepper

Directions:

Vegan Mediterranean Salad

The first step is to roast the chickpeas. I cook mine in the air fryer (350 degrees for 12 minutes), but you can also bake them on a baking sheet lined with parchment paper at 400 degrees for 30 minutes (stop and shake the sheet halfway through baking to flip the chickpeas).

Thinly slice the red onion and red bell pepper. Chop the cucumber and toss with the salad greens. Top with the Kalamata olives and dairy-free feta cheese.

Vegan Mediterranean Salad

In a small bowl, whisk the olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, maple syrup, oregano and salt and pepper together.

Pour on the dressing and enjoy!

Vegan Mediterranean Salad

Gina
Nutritious, fresh and flavorful, this salad is hearty enough to fill in for a meal.
Prep Time 10 mins
Cook Time 12 mins
Course Lunch
Servings 2 servings

Ingredients
  

  • 4 cups (loosely packed) Salad greens
  • 1 can chickpeas, drain and rinse
  • 1 Red bell pepper, chopped
  • 1 small Red onion, chopped
  • 1 small Cucumber, chopped
  • 1/3 cup Kalamata olives
  • Handful of cherry tomatoes

For the vinaigrette:

  • 2-3 tbsp Olive oil
  • 1 tbsp Red wine vinegar
  • 1 tbsp Fresh squeezed lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp Maple syrup
  • 1 tsp Oregano
  • Salt and pepper to taste

Optional- top with vegan feta cheese and fresh parsley

    Instructions
     

    • The first step is to roast the chickpeas. I cook mine in the air fryer (350 degrees for 12 minutes), but you can also bake them on a baking sheet lined with parchment paper at 400 degrees for 30 minutes (stop and shake the sheet halfway through baking to flip the chickpeas).
    • Thinly slice the red onion and red bell pepper. Chop the cucumber and toss with the salad greens. Top with the Kalamata olives and dairy-free feta cheese.
    Keyword Salad, Vegan
    Vegan Mediterranean Salad
    Vegan Mediterranean Salad

    Looking for more easy vegan salad recipes?

    Vegan Quinoa Chickpea Tabbouleh Salad with Lemon Mint Dressing

    Easy Vegan Farro Salad

    Grilled Peach and Corn Quinoa Salad

    Fast and Easy Vegan Avocado Salad with Tahini Dressing

    Did you try this recipe? If you enjoyed making these Vegan Mediterranean Salad or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!

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