Dinner/ Gluten-Free/ Lunch/ Main Dishes/ Salads/Sides

    Greek Salad Bowl

    Overhead view of Greek salad bowls

    Even though we do eat meat, I am a fan of meatless Monday’s and also prefer to limit my meat consumption where possible. Some of my favorite meals consist of a bowl, some type of protein, a crap ton of veggies, and a sauce or dressing to throw in some flavor. Food is so much better in a bowl, wouldn’t you agree!?

    These Greek salad bowls have quickly become a favorite in our house. Start with a combo of Greek inspired veggies, like peppers, cucumbers, and onions, and roasted chickpeas and you’re well on your way to this amazing bowl! And let’s not forget about my favorite Kalamata olives and also a super easy lemon vinaigrette to drizzle on top. These are easy for meal prepping and if you double the batch you’re sure to have leftovers, which is a must for us.

    side angle view of 2 greek salad bowls

    Chickpea Fun Fact!
    Chickpeas (also known as garbanzo beans) are a great way to add in some protein to your meal or diet if you are skipping on the meat. They are good for your digestive health as they are full of fiber. Real food tip: Be sure to read the label and ensure your chickpeas/garbanzo beans only contain chickpeas and possibly water and salt.

    If you make this recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!

    Greek Salad Bowls

    Print Recipe
    Serves: 2 Cooking Time: 20 minutes


    • 1 can garbanzo beans, drained and rinsed
    • 1 tsp. olive oil
    • 1/4 tsp. paprika
    • 1/4 tsp. garlic powder
    • 1/2 red pepper, chopped
    • 1/2 orange pepper, chopped
    • 1/4 red onion, chopped
    • 1/2 cucumber, chopped
    • 1/4 cup chopped cherry tomatoes
    • 1/4 cup pitted Kalamata olives
    • 1/4 cup chopped parsley
    • 1/2 avocado
    • 1/4 cup hummus
    • juice from 1/2 lemon
    • 1/4 cup olive oil
    • 2 tbsp. red wine vinegar



    Preheat oven to 400 degrees.


    In a small bowl, toss chickpeas with 1 tsp. olive oil, paprika, and garlic powder.


    Spread chickpeas onto baking sheet and bake for 20-25 minutes, or until slightly crispy on the outside.


    While chickpeas are roasting, prepare your bowls and the dressing. Evenly divide all ingredients from the red peppers through the hummus between two bowls (or plates).


    In a small bowl, prepare the dressing by whisking together the lemon juice, 1/4 cup olive oil, and red wine vinegar. Add salt to taste if desired.


    When the chickpeas are done, add to the bowls and drizzle each salad with the dressing.




    I recommend all organic ingredients when possible. You can however skip on the organic avocadoes since you don't eat the outside of this super food!