Meatless Mondays: Greek Salad with Chickpeas

Bring Greece to your dinner table with this vegetarian take on Greek salad

Credit: Catherine Roscoe Barr

Iceberg lettuce and multi-grain pitas complement this Mediterranean chickpea salad

With the addition of chickpeas and pita bread, this Greek salad becomes a vegetarian meal 

I felt like having some light, colourful and healthy Greek food for dinner but I wanted to make a vegetarian meal. Starting with a can of chickpeas for inspiration I decided to add them to a Greek salad alongside some crisp iceberg lettuce and a multi-grain pita. This was very quick, easy and tasty.

Based on Canada’s Food Guide recommendations, this meal serves about 3.


  • 1 can chickpeas, drained (and rinsed if not organic)
  • 1 tomato, chopped, seeds removed
  • 1/3 cucumber, cut into chunks
  • 1/4 cup red onion, finely chopped
  • 1 cup black olives, pitted and sliced (optional – I forgot these but will definitely add them next time)
  • juice from half a lemon
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 multi-grain pitas
  • 3 cups iceberg lettuce, chopped 


  1. In large bowl, combine chickpeas, tomato, cucumber, onion and olives.
  2. In small bowl, whisk together lemon juice, oil, vinegar, mustard, garlic, oregano, salt and pepper.
  3. Add dressing to vegetables, stirring well to coat evenly.
  4. Let sit for about an hour to let flavours mingle.
  5. Serve with pitas and lettuce.


Catherine Roscoe Barr, BSc Neuroscience, is a Vancouver-based writer, editor, and fitness professional. Before settling on the west coast she lived in Sydney, Toronto, Oregon, Montana, and practically everywhere in Alberta. She can be found jogging with her adorable dog, dining with her fabulous husband or voraciously reading anywhere comfy.