Mediterranean Chickpea Feta Bowl (Print)

Protein-packed chickpea bowl with vegan feta, olives, and crisp veggies for a fresh, quick meal.

# What You Need:

→ Base

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cooked quinoa or brown rice (optional)

→ Vegetables

03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/4 small red onion, thinly sliced
06 - 1/2 red bell pepper, diced

→ Toppings

07 - 3 oz vegan feta cheese, crumbled
08 - 1/3 cup pitted Kalamata olives, halved
09 - 2 tbsp fresh parsley, chopped

→ Dressing

10 - 2 tbsp extra-virgin olive oil
11 - 1 tbsp lemon juice
12 - 1 tsp dried oregano
13 - 1/2 tsp sea salt
14 - 1/4 tsp freshly ground black pepper

# Steps:

01 - In a large mixing bowl, combine chickpeas, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and diced red bell pepper.
02 - Whisk together extra-virgin olive oil, lemon juice, dried oregano, sea salt, and freshly ground black pepper in a small bowl until emulsified.
03 - Pour the dressing over the chickpea and vegetable mixture and toss gently to combine all ingredients evenly.
04 - Divide the dressed mixture between two bowls, placing it over cooked quinoa or brown rice if desired for added substance.
05 - Garnish each bowl with crumbled vegan feta, halved Kalamata olives, and chopped fresh parsley.
06 - Serve immediately or refrigerate for up to 2 days to enjoy chilled with enhanced marinated flavors.

# Top Tips:

01 -
  • It tastes like effort but requires almost none, just chopping and tossing.
  • The leftovers get better overnight as everything marinates together in the fridge.
  • You can eat it cold, room temperature, or slightly warm, and it works every time.
02 -
  • Don't overdress it at first, you can always add more lemon or oil but you can't take it back.
  • If the red onion feels too sharp, soak the slices in cold water for five minutes and pat them dry.
  • Vegan feta brands vary wildly, taste yours first so you know how salty your bowl will be.
03 -
  • Chill your serving bowls in the fridge for ten minutes before assembling, it keeps everything crisp longer.
  • If you're meal prepping, keep the dressing separate and toss it in right before eating so nothing gets soggy.
  • Double the dressing recipe and save the extra in a jar, it's perfect on any salad or roasted vegetables.
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