Vegan Greek Salad With Chickpeas

Vegan Greek Salad by The Cooking Doc®

Vegan Greek Salad With Chickpeas

This salad recipe is really easy to prepare and perfect for lunch. In this case, put the dressing aside to pour at the last moment before eating.


Servings 2 people
Calories 313 kcal


  • 12 oz of low sodium chickpeas can use the full 15 ounce can if you don’t have potassium restrictions
  • 1 cup cup grape tomatoes
  • 1/2 cucumber halved lengthwise and cut into half moons
  • 1/2 red onion cut into thin half moons
  • 1/3 cup kalamata olives
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon mustard
  • 1/2 teaspoon honey
  • 1 teaspoon dried oregano
  • Salt and pepper
  • 2 handfuls mixed greens


  • Drain and rinse the chickpeas. Cut the cherry tomatoes in half, cut the cucumber and onion into half rings. Chop the parsley and dill.
  • In a small bowl add the apple cider vinegar, mustard and honey. Whisk in the olive oil slowly.
  • Add all the ingredients into a large bowl and top with the dressing.
  • This is a higher potassium recipe. To lower the potassium even further, leave off the tomatoes and replace the tomatoes with a little extra cucumber.


Nutrition Information (No Tomatoes)
Yield: 2
Analysis Per Serving
Calories (kcal) 298
Protein (g) 8
Carbohydrates (g) 26
Total Dietary Fiber (g) 8
Total Sugars (g) 7
Added Sugar (g) 1
Fat (g) 19
Saturated Fat (g) 3
Cholesterol (mg) 0
Calcium (mg) 112
Magnesium (mg) 59
Phosphorus (mg) 143
Potassium (mg) 406
Sodium (mg) 411


Calories: 313kcalCarbohydrates: 29gProtein: 9gFat: 19gSaturated Fat: 3gSodium: 416mgPotassium: 576mgFiber: 9gSugar: 9gCalcium: 112mgMagnesium: 59mgPhosphorus: 143mg
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