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Mediterranean Salad
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Vegan Mediterranean Salad with Chickpeas

Course: Salad
Keyword: Chickpeas, Mediterranean, Oil-Free Dressing, Salad, Vegan
Servings: 1 person


Lemon Tahini Dressing

  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp maple syrup
  • 1 - 1 1/2 tbsp water


  • 2 plum size tomatoes or 1 medium size
  • 1 cucumber
  • 1/2 cup chickpeas
  • 4 kalamata olives
  • 1/4 cup red onon, sliced half moons (optional if you like raw onion)
  • 1 oz Violife Feta Cheese or other feta style vegan cheese
  • 1 pinch black pepper
  • 2 pinches salt
  • 2 pinches oregano, dried


Lemon Tahini Dressing

  • In a small bowl, whisk together all dressing ingredients except for water. First add in 1 tbsp water continue to whisk. Should be like a standard dressing(not too runny). If it appears to be too thick, add the other 1/2 tbsp water & whisk. Set aside

Salad Assembly

  • Chop tomatoes & cucumber in to bit-size chunks. Cut red onion in to half moons(if using--I did not as I'm not a fan of raw onion being this pronounced on a salad)
    On a large plate, spread out chickpeas. Add chunks of tomato, cucumber & onion(if using). Drizzle with dressing.
    Chop kalalmata olives & place all around the plate.
    Place 1oz chunk of feta cheese on top of vegetables.
    Sprinkle with black pepper, salt & lastly, oregano.
    *Note: I used 2 pinches of salt because there is zero salt in the dressing. Omit if desired*
    :: Best served fresh ::