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+ servings
chickpeas olives artichoke hearts lettuce feta carrots tomatoes

Vegan Greek Salad (Dairy Free)

Kelly Jensen
This rainbow vegan Greek salad is perfect for a pot luck, brunch, or game day party!  Filled with artichokes, olives, roasted peppers, and feta this salad is as impressive as it is delicious. Dairy free & Gluten Free too!
5 from 7 votes
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Appetizer, Salad
Cuisine Greek
Servings 10
Calories 171 kcal

Ingredients
  

For the Salad

  • 10 cups mixed greens or lettuce of choice
  • 1 cup kalamata olives pitted
  • 1 carrot cut into matchsticks
  • 1 cup roasted red peppers sliced
  • 1 avocado diced
  • 1 cup marinated artichoke hearts chopped
  • 2 cups No-Salt-Added Chickpeas drained
  • 1 cup cherry tomatoes halved
  • 1/2 cup vegan feta

For the Red Wine Vinaigrette Dressing

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 lemon juiced
  • 2 cloves garlic minced
  • 1 tablespoon dijon mustard
  • 1 teaspoon oregano
  • 1 teaspoon agave nectar or sugar
  • Sea Salt and Black Pepper

Instructions
 

  • In a large bowl, add the washed mixed greens to the bottom.
  • Arrange the kalamata olives, carrots, red peppers, avocado, artichoke hearts, chickpeas and tomatoes on top of the salad (I like the group the ingredients together so it looks pretty!
  • For the dressing, add all ingredients to a pint sized mason jar, and shake to combine.
  • Keep the salad and the dressing separate, until ready to serve.  Just before serving, add the dressing and toss the salad to evenly coat. Add vegan feta right before serving.

Nutrition

Calories: 171kcalCarbohydrates: 12gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 604mgPotassium: 308mgFiber: 4gSugar: 2gVitamin A: 1912IUVitamin C: 29mgCalcium: 46mgIron: 1mg
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