A Simple Vegan Greek Salad Recipe

This vegan Greek salad (The Simple Veganista) is a tasty filling salad made with cucumber, red pepper, tomatoes, red onion, oregano and parsley, with lemon and kalamata olives. And tinned chickpeas (always pop lid tins inside or ring-pulls back over before recycling, to avoid wildlife getting trapped).

Before making, read up on food safety for people and pets (onion and garlic are unsafe near animal friends).

Just bin allium scraps (leeks, onion, garlic, chives, shallots), as acids could harm compost creatures (same for citrus/tomato/rhubarb).

Vegan Feta Cheese Options

The ‘Greek ingredient’ here is of course feta cheese. You can make your own vegan feta cheese (Madeleine Olivia). Or buy it (Fetamorphosis and Kinda Co Greek Style).

You can also use this to make Madeleine’s Vegan Greek Salad.

What Brand of Pasta to Use?

The Yorkshire Pasta Company and Northern Pasta Co are both home-grown brands that use British wheat, and sell in paper (not plastic packaging). We think either of these are a great idea to support local farmers, and avoid plastic waste.

How to Cook Pasta (like the Italians)

Bring a pan of water to a rolling boil, and salt the water before adding pasta. Unless you have a medical condition. Not salting water in Italy when cooking, makes it ‘silly pasta!’ You will notice the difference in taste.