Mediterranean Chickpea Feta Bowl (Printer-Friendly)

A colorful bowl with chickpeas, vegan feta, olives, and fresh vegetables inspired by Mediterranean flavors.

# 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 - Combine chickpeas, diced cucumber, halved cherry tomatoes, sliced red onion, and diced red bell pepper in a large mixing bowl.
02 - Whisk together olive oil, lemon juice, dried oregano, sea salt, and black pepper in a small bowl until emulsified.
03 - Pour the dressing over the chickpea and vegetable mixture and toss gently to ensure even coating.
04 - Divide the mixture evenly into two serving bowls, placing it over cooked quinoa or brown rice if desired.
05 - Garnish each bowl with crumbled vegan feta, halved Kalamata olives, and chopped fresh parsley.
06 - Serve immediately or refrigerate for up to two days to allow flavors to marinate and intensify.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes flat, no cooking required, perfect for those days when your kitchen needs to stay cool.
  • The salty olives and tangy dressing make it taste like you put real effort in, even though it's almost embarrassingly simple.
  • It gets better as it sits, so you can actually meal prep this without things falling apart.
02 -
  • Drain your chickpeas really well—excess liquid is the enemy of a good bowl, making everything soggy and diluting your dressing.
  • Don't dress the bowl too far in advance unless you're going for that marinated effect, because the vegetables will start releasing water and making it watery.
  • The vegan feta brands vary wildly in quality, so taste before you commit to a bowl—some are creamy and delicious, others are chalky and terrible.
03 -
  • Toast your oregano in a dry pan for 30 seconds before whisking it into the dressing—it releases the oils and makes the whole thing taste more intentional and alive.
  • If your vegan feta is crumbly and disappointing, layer it under the chickpea mixture instead of on top, where it's less noticeable and the other flavors can compensate for its shortcomings.
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