How to make:
Greek Chickpea Salad with Vegan Almond Feta Cheese
Packed with veggies and fresh Greek flavors, this chickpea salad with tangy vegan almond feta makes a quick, nutritious dinner perfect for lunch leftovers!
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hour 5 mins
Yield:
4-6 servings 1x
Ingredients
- For the almond feta (optional):
- 1 cup blanched almonds
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast (optional)
- 1 clove garlic, minced (about 1/2 teaspoon)
- 1 teaspoon salt
- 1/2 cup unsweetened almond milk, or other unsweetened non-dairy milk
- For the salad:
- 3 cups chickpeas, or 2 15-ounce can chickpeas, drained and rinsed
- 2 cups Roma tomatoes, chopped
- 2 cups cucumbers, chopped
- 1 can artichoke hearts, chopped
- 1 cup Kalamata olives, chopped
- 1 cup red onion, finely chopped
- 1 cup parsley, finely minced
- 1 avocado, chopped
- 1/4 cup fresh lemon juice
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced (about 1 teaspoon)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- For the almond feta: Soak the almonds in water for 4-6 hours, or overnight.
- Place almonds, lemon juice, oil, nutritional yeast, garlic, salt, and milk in a blender. Blend until smooth.
- Line a fine mesh strainer with cheesecloth; place the strainer over a bowl. Pour the cheese mixture into the strainer; refrigerate overnight.
- Preheat the oven to 350F; lightly grease a small baking sheet. Flip the cheese onto the baking sheet.
- Bake for about 35 minutes, until the cheese is set.
- Once the cheese is cooled, transfer to a small bowl and gently crumble with a fork. Store in an airtight container in the fridge.
- For the salad: In a large bowl, combine chickpeas, tomatoes, cucumbers, artichoke hearts, olives, onion, and parsley. Stir until combined.
- Add avocado and gently stir to mix.
- In a small bowl, mix lemon juice, vinegar, oil, garlic, salt, and pepper. Pour over the salad and mix until well combined.
- Top with almond feta and additional parsley.
Notes
Storage:
Store in an airtight container in the fridge for up to 5 days.
*Almond feta cheese adapted from Lands & Flavors