Vegan Greek Salad Recipe with Red Wine Vinaigrette
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to RecipeThis vegan Greek salad recipe 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. No one will be able to tell it’s vegan.
The homemade red wine dressing elevates this Greek salad to the next level. This salad is the perfect starter or side dish with any pain course: pizza, pasta, or BBQ fare!
Greek salad are one of my absolute favorites! I love a giant bowl of salad with sweet peppers, bright tomatoes, briny olives, and a simple garlicky red wine dressing. It’s a delicious and refreshing salad that I could eat every single day!
I made this salad for a potluck, and it was a HUGE hit. This salad is loaded with so many delicious ingredients that no one noticed any dairy was missing. You can use a vegan feta cheese, which is a delicious substitute for traditional feta. Serve with pita bread and dig in!
This Pot Luck Greek Salad Is:
- Colorful
- Vibrant
- Fresh
- Tart & Slightly Sweet from the dressing
- Awesome to make for a crowd
- A crowd-pleaser recipe!
A Fantastic Vegan Pot Luck Salad
I will always be the person bringing veggies to the party! And this pot luck vegan Greek salad makes it super easy to do just that. I love giant loaded salads, especially when there are so many delicious vegetables to add.
I made this salad on request for a Super Bowl party, and it got rave reviews! My other favorite Game Day recipe is my Oven Baked Veggie Kabobs. These recipes are perfect examples that plant-based food does NOT have to be boring.
What’s In This Vegan Greek Salad with Chickpeas?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Mixed Greens for the base: but you can use any lettuce or spinach that you like for a salad base
- Chopped Veggies: carrots, tomatoes, olives, roasted red pepper, artichoke hearts! This is super versatile so you can swap out any veggies you have on hand and add them to your salad.
- No Salt Added / Low Sodium Chickpeas: one of my favorite pantry staple ingredients! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version)
- Red Wine Vinegar: I used red wine vinegar for the marinade to give this dish a really nice bright Mediterranean flavor – for that, red wine vinegar is my go-to!
- Oregano: a spice I always put in my salad dressings, marinades, or soups! Dried oregano has a bright and earthy flavor, and goes so well with the vegetables.
- Vegan Feta: yep, and it’s SO delicious! This vegan feta cheese will have dairy lovers unable to believe it’s plant-based.
I love all the colors and flavors in this salad! The red peppers are beautiful with the yellow carrots, purple olives, and deep green lettuce leaves. It looks really impressive to make, but couldn’t be easier! If you don’t have the exact ingredients below, feel free to substitute for any produce you have in the fridge or pantry.
Dressings for Pasta Salad
I learned from making my Pasta Orzo Salad, that nothing beats a homemade dressing! I used a similar dressing recipe to my Greek pasta salad, but scaled it down a bit. The herbs, garlic, agave, and red wine vinegar give the salad a sweet zing!
The dressing takes 5 minutes to put together, so I would highly recommend making it yourself (rather than store bought). I’m a fan of making cooking easier, but nothing is better than a delicious homemade salad dressing.
More Pot Luck Crowd Pleaser Recipes You’ll Love:
- Vegan Creamy Artichoke Dip
- Classic Macaroni Salad with a Modern Twist
- Oven-Baked Marinated Veggie Kabobs
- Easy Coleslaw with Sour Cream
- White Fence Farm Kidney Bean Salad: Copy Cat Recipe
Share this Dairy Free Greek Salad Recipe
Let’s connect on social!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Vegan Greek Salad (Dairy Free)
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 chickpeas drained
- 1 cup cherry tomatoes halved
- 1/2 cup vegan feta
For the Red Wine Vinaigrette Dressing
- 1/4 cup extra virgin 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
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
Love the colors and wide display of vegetables
Love the color and variety
That looks so delicious 🙂 I have 10 acres surrounded by chemical wheat farmers. For the last 20 years I’ve watch them destroy hundreds of trees and blame it on disease. How they cannot see the spray is giving the tree disease I guess it’s no different then the sprays giving kids cancer. One year on the plant base And I have gotten myself out of bed after years of multiple US doctors and testing with no help I had to hear it from another country my country is poisoning me to death. Have reached out to the state for help but the truth is farmers have a license to kill. People animals and the environment. It is wonderful to see somebody getting to enjoy the land they paid for. Keep up the great work
Wow, so glad that going plant-based has helped you! We love our land… we have a lot of small family farms in the area but nothing too huge or industrial. One thing we have struggled with here is the county doing aerial spraying for mosquitos in the summer… which makes me so nervous as a beekeeper! They say that it doesn’t affect bees because they are in their hives at night, but the bees could easily pick up the pesticides on the flowers the next morning and bring them back into the hive. We are doing the best we can!