Greek
Here is a series of vegetarian Greek recipes full of lemon, olive oil, herbs and legumes. The Greek Chickpea Salad is ready in 15 minutes with tomatoes, cucumber, kalamata olives and parsley, and it’s filling enough for lunch or dinner. For dessert, our vegan Baklava layers filo with almonds, walnuts and citrus and is sweetened with maple syrup instead of honey. Looking for more bean-based meals in the same spirit? Browse our Healthy Bean Recipes roundup and our full Mediterranean recipes collection. Browse all our Greek recipes below.
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Frequently Asked Questions
Greek food has lots of naturally vegetarian dishes, including horiatiki (village salad), spanakopita, gemista (stuffed tomatoes and peppers), fasolada (bean soup), briam (roasted vegetables) and dolmades. Start with our Greek Chickpea Salad.
To make homemade Greek chickpea salad, toss drained chickpeas with diced tomatoes, cucumber, kalamata olives and chopped parsley, then dress it with olive oil, lemon juice, oregano, salt and pepper. It takes about 15 minutes from start to finish and keeps well in the fridge for meal prep. Check out the full recipe for our Greek Chickpea Salad.
Cicer arietinum is the scientific name for the chickpea, also called the garbanzo bean. Chickpeas are a staple across Greek, Mediterranean and Indian cooking, and they are full of plant-based protein and fiber. Put them to work in our Greek Chickpea Salad.
Yes. Traditional baklava uses butter between the filo layers and a honey syrup, but both are easy to swap. Our Baklava uses vegan filo brushed with olive oil and a maple syrup and orange juice sauce, with almonds, walnuts, pistachios and cinnamon.
Very. Greek home cooking leans heavily on vegetables, beans, lentils, olive oil and herbs, and the Orthodox tradition of fasting days has resulted in the creation of many dishes that are fully vegan. Just watch out for feta, yogurt and honey if you’re vegan.