The BIG Vegan Greek Salad

Vegan Greek Salad with Sauteed Chickpeas

Sometimes, like Elaine on Seinfeld, I crave the BIG salad.

The Big Salad

I want lots of crunchy greens but also something that will satisfy me and not make me feel like a bunny eating carrots and romaine.  Elaine Benes was on to something.  This episode basically invented The Big Salad in my book.

Well, this Greek salad has it all!  And I’m pretty sure it would qualify as a BIG salad in Elaine Benes’ book too.

It has all the classic Greek salad ingredients (cucumbers, cherry tomatoes, red onions, red bell peppers and Kalamata olives) plus sautéed chickpeas.  It is topped with a generous drizzle of a lemony, creamy dressing that ties this Mediterranean salad together perfectly.  I even added avocado because I couldn’t think of a reason not to.

This salad is hearty and can stand alone as an entree for two.  It can also work as a side salad for four people.

The salad comes together in three parts: chopping all the veggies, sautéing the chickpeas and making the dressing.  To save time, you could certainly make the dressing ahead of time or even chop the veggies ahead of time too.

This recipe is 100% vegan, dairy-free, soy-free, nut-free and gluten-free so everyone can enjoy.

I hope you enjoy this Vegan Greek Salad as much as we do!  If you give this recipe a try please comment below or tag me in a pic on social media so I can see your salad.

P.S. – Don’t forget to follow me on SnapChat (eatingbyelaine) to see daily updates on what I’m cooking and eating throughout the day.  I have had so much fun connecting with you all via snapchat and showing you a glimpse into my kitchen.

Vegan Greek Salad

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The BIG Vegan Greek Salad


  • Author: Elaine Gordon
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 2 as an entree or 4 as a side 1x

Description

This is a classic Greek salad with sautéed chickpeas and avocado. It is topped with a creamy lemon dressing that makes the flavors pop. You can garnish and serve with fresh basil if desired.


Scale

Ingredients

  • 1 head of romaine lettuce (you can also substitute ~4 cups of any green such as kale, spinach, arugula or a mix)
  • 1/2 red bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, thinly sliced
  • 2 green onions, thinly sliced
  • 1/4 cup Kalamata olives, pitted and halved
  • 1 avocado, cut into chunks
  • Sauteed Chickpeas
  • 1 can chickpeas
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup
  • 1/4 teaspoon paprika
  • 1/4 teaspoon fine grain sea salt
  • 1/4 teaspoon ground black pepper
  • Dressing
  • 2 tablespoons tahini
  • 2 tablespoons water
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, juiced
  • 1 tablespoon maple syrup
  • 1/4 teaspoon fine grain sea salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Add greens, bell pepper, red onion, cherry tomatoes, cucumber, green onions, Kalamata olives and avocado to a large salad serving bowl and toss to distribute ingredients. Set aside. Alternatively, if you want to make two entree salads with the ingredients displayed how they are in the picture you can fill two bowls each with half the greens and add each topping in a row.
  2. In a skillet oven medium heat, saute the chickpeas in 1 tablespoon olive oil, maple syrup, paprika, salt and pepper until browned, about 10 minutes. Move the chickpeas around in the pan as they cook to allow them to brown on all sides. I like them pretty crispy so sometimes I let them go an extra 3-5 minutes to really crisp up. You can leave the chickpeas raw if desired but I highly recommend taking the time to saute them. It adds a nice warmth to the salad and even more flavor. Add chickpeas to the salad.
  3. To prepare the dressing, add the tahini, water, olive oil, lemon, salt and pepper to a mini food processor and process until smooth and creamy. Alternatively, you can whisk the ingredients together in a small bowl. If the dressing is too thick add more water one tablespoon at a time. You want the dressing to be pourable but not too watered-down. Taste and adjust the seasonings as needed. Pour about half the dressing into the salad, toss and taste. Continue pouring in the dressing to your liking. Alternatively, you can drizzle the dressing on top using a spoon and making a zig-zag pattern as shown in the picture. Enjoy the salad immediately. Best when fresh.
  • Category: Entree or Side
  • Cuisine: Mediterranean

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