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Greek Zucchini Salad with Vegan Feta

This Greek Zucchini Salad with Vegan Feta is a healthy and tasty way to use zucchini. It can be made a day ahead, so it's perfect for parties!

Course Main Course, party, Salad, Side Dish
Cuisine American, Mediterranean
Keyword Greek Zucchini Salad with Vegan Feta

Ingredients

Feta

  • 1 16oz block of tofu I used firm
  • 6 jumbo garlic stuff olives Or 8-10 regular sized green olives and 3-6 peeled garlic cloves
  • 5-6 tbsp lemon juice
  • 1/4 cup juice from olives
  • 1 tsp onion powder
  • 1/2 tsp each oregano, dill, garlic powder
  • 1 tsp Greek seasoning in addition to above or instead of the above seasoning. I used it all! Greek seasoning has a little mint in it.
  • 2 tbsp nutritional yeast

Salad

  • 4-5 cups diced zucchini about 1.5 lbs
  • 1 cup feta cubes
  • 15 oz can chickpeas drained, reserve about 1/4 cup liquid (aquafaba)
  • 1/4 cup red onion, diced
  • 1/3-1/2 cup chopped Kalamata olives
  • 1/2 cup chopped parsley

Instructions

Feta

  1. Drain the tofu and press it with your preferred method. (See my blog post for how I do it, if you need ideas.)

    Slice the tofu crosswise so you have two full-sized thinner slabs. Allow it to drain a bit more on towels or the sponges I describe in the blog post.

    Cut into 1/2" squares. Add to a dish that is big enough to allow it to be in one layer.

  2. For the marinade, you can use a blender, food processor, or chop by hand. I used a Magic Bullet. Add the stuffed olives (or separate olives and peeled garlic) to the bullet and pulse until you have small bits about the size of rolled oats. It's okay if it's smaller too. Add the lemon and olive juices and nutritional yeast and spices. Pulse to mix well.

  3. Pour the marinade over the tofu cubes, cover, and refrigerate for at least 3-4 hours. More is better. Stir it once or twice during that time.

For the Salad:

  1. Cut the zucchini into 1/2" cubes, add to a large bowl.

  2. Add Kalamata olives, parsley, red onion, and chickpeas.

  3. Add feta with marinade. Add reserved chickpea liquid (aquafaba)

  4. Stir and taste, adjust seasoning as desired.

  5. This can be served right away, but it gets even better if it sits in the fridge for an hour or so to allow the flavors to meld.

    The zucchini I used is Mexican zucchini which is known for its firmness and the fact that it doesn't get mushy when cooked, but I'm sure regular zucchini will be perfect in this also.