This colorful vegan Greek chickpea salad with avocado is a fresh twist on a classic, featuring creamy avocado instead of feta. It's quick to make in just 15 minutes and perfect as a main dish, side, or potluck favorite.
Inspired by my vegan Greek salad recipe, this version adds hearty chickpeas and buttery avocado for a satisfying, plant-based dish, no lettuce needed. It’s a California-meets-Mediterranean mashup that’s loaded with juicy tomatoes, crisp cucumbers, briny Kalamata olives, and a simple Greek vinaigrette seasoned with oregano.
If you're a fan of vibrant flavors and easy no-cook recipes, this one’s for you.
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This was yummy and will make the Persian one next time. I love the combination salads.
- Joy
Ingredients
Here’s what you’ll need to make this simple vegan Greek chickpea salad:
- Chickpeas: Canned or cooked from scratch, if you prefer.
- Avocado: Ripe, but not mushy.
- Cucumber: Use Persian or English cucumbers for the best crunch.
- Tomatoes: Any variety works, but I recommend cherry or grape tomatoes.
- Red onion: Soak in cold water first if you want a milder flavor.
- Kalamata olives: For that classic Greek taste, or substitute your favorite variety.
- Olive oil, red wine vinegar, dried oregano, salt, and pepper: For the light and zippy dressing.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Add the ingredients to a large mixing bowl.
- Gently toss until everything is well coated in the dressing.
- Taste and adjust the seasonings as needed. Serve immediately, or refrigerate in an airtight container until ready to enjoy.
Serving suggestions
This vegan Greek chickpea salad with avocado is versatile and endlessly customizable. It’s delicious as a light lunch, hearty side, or colorful addition to any picnic or potluck spread.
Try pairing it with:
For a fun variation, one reader made a “Persian version,” as she called it, by swapping the vinegar for lemon juice and using dried mint in place of oregano. She also added chopped purple cabbage for extra crunch and color.
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Love and Veggies,
Amy
📋 Recipe
Vegan Greek Chickpea Salad with Avocado
Ingredients
- 1-15 ounce can chickpeas, rinsed and drained (about 1½ cups)
- 1 cup avocado, diced
- 1 cup cucumber, halved lengthwise and sliced (Persian or English, if available)
- 1 cup tomatoes, diced
- ½ cup red onion, sliced
- ½ cup pitted Kalamata olives, sliced lengthwise
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon dried oregano
- salt and pepper, to taste
Instructions
- Place all of the ingredients in a large salad bowl. Gently toss until well combined.1-15 ounce can chickpeas, 1 cup avocado, 1 cup cucumber, 1 cup tomatoes, ½ cup red onion, ½ cup pitted Kalamata olives, 3 Tablespoons extra virgin olive oil, 2 Tablespoons red wine vinegar, 1 teaspoon dried oregano, salt and pepper
- Taste and adjust the seasonings, as needed.
- Enjoy right away, or refrigerate in an airtight container until ready to serve.
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Notes
Nutrition
Nutritional information is an estimation only.
Brett says
This salad was so good that I made it two days in a row. I used garlic stuffed olives, no additional salt, and no olive oil. The second time I added some of the olive brine.
Amy Katz says
I love garlic stuffed olives! What a great idea, Brett. Thank you so much for sharing!
Joy says
this was yummy and will make the Persian one next time. I love the combination salads.
Amy Katz says
I'm so happy you enjoyed it, Joy!