Pin This I threw this bowl together on a Wednesday night when my fridge looked bare but I had a can of chickpeas hiding in the back of the pantry. The lemon hit the olive oil and suddenly my kitchen smelled like a Greek island I'd never visited. I tossed in whatever vegetables were left from the weekend market, crumbled some vegan feta on top, and ate it standing at the counter. It tasted better than anything I'd planned that week.
I made this for my neighbor when she mentioned wanting something light but filling after her yoga class. She sat at my kitchen table, ate the whole bowl without looking up, then asked if I'd written the recipe down. I hadn't, but I did after that. It became my go-to whenever someone needed something quick, colorful, and completely satisfying without any fuss.
Ingredients
- Chickpeas: They bring the protein and a creamy texture that holds the dressing beautifully, rinse them well to get rid of any tinny taste.
- Cucumber: Adds a cool, crisp snap that balances the richness of the olives and feta.
- Cherry tomatoes: Halve them so their juice mingles with the dressing and sweetens every forkful.
- Red onion: Slice it thin so it stays sharp but not overpowering, a quick soak in cold water tames the bite if you prefer.
- Red bell pepper: Gives a slight sweetness and a satisfying crunch that makes the bowl feel more complete.
- Vegan feta: Crumbles into salty, tangy pockets that melt just slightly into the vegetables.
- Kalamata olives: Their briny punch is essential, halve them so the flavor spreads instead of hitting all at once.
- Fresh parsley: A handful of this makes everything taste brighter and more alive.
- Olive oil: Use the good stuff here, it coats every ingredient and carries the oregano and lemon through the bowl.
- Lemon juice: Freshly squeezed is worth it, the acidity wakes up the chickpeas and cuts through the richness.
- Dried oregano: It brings that unmistakable Mediterranean warmth without needing to turn on the stove.
- Quinoa or brown rice: Optional but helpful if you want something heartier to scoop up all the juices at the bottom.
Instructions
- Prep the vegetables:
- Dice the cucumber and bell pepper into bite-sized pieces, halve the tomatoes, and slice the onion as thin as you can. Everything should feel even so each forkful has a little bit of everything.
- Combine the base:
- Toss the chickpeas and all the chopped vegetables into a large bowl. Mix them gently with your hands if you want, it feels more connected that way.
- Make the dressing:
- Whisk the olive oil, lemon juice, oregano, salt, and pepper in a small bowl until it emulsifies and turns slightly cloudy. Taste it and adjust the lemon if you like it sharper.
- Dress and toss:
- Pour the dressing over the chickpea mixture and toss until every piece glistens. Let it sit for a minute or two so the flavors start to marry.
- Build the bowls:
- Divide the mixture between two bowls, over quinoa or rice if you're using it. Scatter the vegan feta, olives, and parsley on top like confetti.
- Serve or chill:
- Eat it right away while the vegetables are still crisp, or cover and refrigerate for up to two days. The flavors deepen as it sits and the chickpeas soak up the dressing.
Pin This One evening I packed this into jars and brought it to a potluck where everyone else had baked casseroles and pasta dishes. My bowls were gone first and three people asked for the recipe before dessert. I realized then that sometimes the simplest thing, the one that doesn't require an oven or a plan, is exactly what people crave. It felt good to offer something that honest.
Storing and Serving Suggestions
This bowl keeps beautifully in an airtight container in the fridge for up to two days, though the cucumbers may soften slightly. I like to pack the dressing separately if I'm meal prepping and toss everything together just before eating. Serve it cold or at room temperature, and if you have leftover herbs or a squeeze of extra lemon, add them right before serving to freshen everything up.
Customizing Your Bowl
I've made this bowl a dozen different ways depending on what's in the fridge. Sometimes I add roasted red peppers from a jar, or swap the chickpeas for white beans when I'm out. A handful of toasted pine nuts or sunflower seeds adds crunch, and if you're not vegan, crumbled regular feta works just as well. The dressing stays the same, but the bowl changes with your mood and your pantry.
What to Pair It With
I usually serve this on its own because it's filling enough, but it also works as a side next to grilled vegetables or a warm pita. On hot days I pour a glass of cold white wine or sparkling water with a slice of lemon and call it dinner. If you want something more substantial, add a scoop of hummus on the side or tuck the whole mixture into a wrap.
- Pair with a chilled Sauvignon Blanc or a light rosé if you drink wine.
- Serve alongside warm flatbread or pita for scooping.
- Double the recipe and bring it to a picnic, it travels well and tastes better after sitting.
Pin This This bowl has become my answer to the question of what to eat when nothing sounds good but you still want to feel nourished. It's bright, it's easy, and it always tastes like you tried harder than you did.
Recipe Q&A
- → Can I use regular feta instead of vegan feta?
Yes, traditional feta cheese can replace vegan feta if you don’t require a vegan option. It maintains the creamy texture and tangy flavor.
- → How long can this bowl be stored?
Store the bowl covered in the refrigerator for up to 2 days. Flavors develop further, especially when chilled.
- → What grain options work well as a base?
Quinoa and brown rice are both excellent bases, adding substance and balancing the fresh vegetables.
- → Can I add more vegetables to this bowl?
Absolutely! Feel free to include additional vegetables like spinach, roasted peppers, or grated carrot for extra flavor and texture.
- → What dressing ingredients complement the flavors best?
A dressing of extra-virgin olive oil, lemon juice, dried oregano, sea salt, and freshly ground black pepper enhances the Mediterranean profile beautifully.