As a vegetable forward cook with a vegan kid, I love creating vegan meals that are full of fabulous produce and sauces. I’m so excited to share this Vegan Mediterranean Salad with you!

vegan mediterranean salad

It’s great for any size group, because you can make as much or as little as you would like. You can have so much fun with the dressings and ingredients to make it completely your own. Of course, this would be delicious with some chicken or steak, but I really love the tofu with this dish.

chickpeas and spices

While I am a total carnivore, I love creating vegan dishes. People are loving our Tangy Orange Tofu, and we have lovely vegan recipes with mushrooms and corn. It’s such a fun and exciting challenge to make vegan dishes, and there is no better time than summer.

chickpeas with spices

For this Vegan Mediterranean Salad, I loved adding Greek flavors to create the dish. You know I love California Olives, so creating a Creamy Chive Dressing with Olives was a no brainer for me! Plus, the Crunchy Chickpeas add some beautiful texture to the salad.

If you try the salad, be sure to rate and review it below. And if you want to follow along, head to Instagram and Pinterest for more inspiration!

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vegan mediterranean salad

Vegan Mediterranean Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Teri Turner
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings
  • Category: Salad
  • Method: Stovetop
  • Diet: Gluten Free
Print Recipe

Description

This Vegan Mediterranean Salad is a beautiful and delicious feast that everyone will love!

Ingredients

For the Tofu:

1 pound extra-firm Tofu

1 cup water

¼ cup tamari

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon dried oregano

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried basil

½ teaspoon dried dill

4 tablespoons extra-virgin olive oil

 

For the crunchy chickpeas:

1 – 15.5oz can of chickpeas

1 tablespoon extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon paprika

1 teaspoon garlic powder

 

For the Vegan Creamy Chive Dressing:

1 cup vegan mayonnaise

3 tablespoons finely chopped chives

3 tablespoons fresh lemon juice

2 tablespoons minced shallots

1 tablespoon apple cider vinegar

2 garlic cloves, pressed

2 – 3 black olives

1 teaspoon hot sauce

1/2 teaspoon lemon zest

½ teaspoon kosher salt

 

For the salad:

Baby Romaine

Kosher salt

Marinated Red Onions 

1 cup cherry tomatoes, cut in half

1 cup sliced Persian cucumbers, sliced

1 – 6 oz can California pitted black olives

1 – 14.1 oz Hearts of Palm, drained and cut in slices

½ cup pepperoncini

Cashew Crema 

Hummus, store bought

Babbaganoush, store bought

To take it next level, make my smoky pepitas from the book.

Instructions

Make the Vegan Creamy Chive Dressing:

 

While the chickpeas are cooking, make the dressing. In a wide mouth mason jar, using an immersion blender to blend, place the vegan mayo and the rest of the ingredients and blend until thoroughly combined. Cover and refrigerate to allow the dressing to thicken while you make the salad.

 

Make the Tofu:

To release the moisture from the tofu, wrap the block of tofu in paper towel or in a kitchen towel. Place a heavy pot or plate on top of the wrapped tofu to weigh it down and squeeze out excess moisture. Let sit for about 10 minutes, the block will feel more firm.

Next, slice the tofu lengthwise into 5 or 6, ½-inch-thick, planks.

In a large bowl add the water, tamari, salt, pepper, dried oregano, roasted garlic, onion powder, dried basil and dried dill. Stir to combine.  In a large container place the tofu planks and pour the marinade over the tofu to coat completely. Refrigerate up to 2 hours or preferably overnight.

 

In a large sauté pan, heat 4 tablespoons of olive oil over medium-high heat. Add the tofu planks and cook until golden brown for about 3 minutes on each side. Add ¼ cup of the marinade and cook for about 2 – 4 minutes until it reduces to a thick glaze. Remove and set aside.

 

 

Make the Crunchy Chickpeas:

 

Preheat oven to 400F.

 

Drain the liquid from the can of chickpeas. Rinse with cold water for about 1 minute. Set aside to dry on a paper towel or kitchen towel.

 

In a small mixing bowl, add the chickpeas, olive oil, salt, paprika and garlic powder. Toss to coat the chickpeas completely. Place in a half baking sheet and cook until browned and crispy, for about 30 minutes. Remove and set aside.

 

Assemble the Salad:

 

On a large platter, place the baby romaine. Season with salt and drizzle marinated red onion oil over the lettuce. Gently place the tofu planks over the lettuce. Then, arrange the tomatoes, cucumbers, olives, heart of palms, and pepperoncini. Add the crispy chickpeas and serve with the cashew crema and store-bought hummus and babaganoush. Season again with salt and serve with the Vegan Creamy Chive dressing.  Enjoy!