This vegan Mediterranean Buddha bowl recipe is loaded with nutritious, real food. Fresh Mediterranean inspired ingredients with an easy tahini dressing. It's great for lunch or dinner and is ready in less than 30 minutes.
I just love a good salad. Veggies, more veggies, healthy fats, protein... all the things! And this gem always comes through when I need a filling salad!
I am not a vegan, but I do love incorporating 100% plant based meals into my diet. This vegan Mediterranean Buddha bowl gets its protein from roasted chickpeas – roughly 12 grams of proteins from the chickpeas in these bowls.
And, if I have some extra time, I'll throw some of these almond flour biscuits in the oven to to go along with these salad bowls.
- FRESH HEALTHY INGREDIENTS – lots of good vegetables, avocado, hummus, herbs – all the fresh flavors you crave in a Mediterranean dish.
- FILLING – thanks to the plant based protein and healthy fats (avocado and olives), this Mediterranean Buddha bowl keeps you full for hours.
- GLUTEN FREE + VEGAN – made with all naturally gluten free and vegan ingredients.
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific call-outs, and when needed, tips on keeping the ingredients clean.
ROASTED CHICKPEAS – I definitely recommend using roasted chickpeas – it adds so much flavor and texture. But, if you’re short on time, you can just rinse and pat dry your chickpeas and add to your Mediterranean bowl as is.
OLIVES – I’m a huge fan of Kalamata olives and since they are literally a Greek olive, the flavor is part of the vibe this vegan Mediterranean bowl has going on, but you could use black olives in their place if you must 😉
HUMMUS – Regular hummus is what I use, but spice it up with any of your favorite hummus varieties!
Clean food tip: Hummus is typically made from all whole foods, however, most are made with heavily refined oils like sunflower/safflower oil and/or canola oil. Look for organic hummus that is made with extra-virgin olive oil. Hope hummus is a good brand.
MIXED GREENS – I typically use a 50/50 blend or spinach/arugula mix, but any variation of greens is good.
PARSLEY - I love the addition of fresh parsley, but you could omit all together, or swap with cilantro or any other of your favorite fresh herbs.
TAHINI – make sure to use tahini that is smooth and pourable and not the tahini paste that forms at the bottom of the jar (you just won’t get creamy/pourable dressing if you try using the paste).
Assembling the Bowls
STEP 1: Add mixed greens and chickpeas to salad bowls or plates. Then add your chopped vegetables.
STEP 2: Add sliced avocado, a dollop of hummus, and fresh parsley. Whisk dressing ingredients in a small dish and drizzle on top of your vegan Mediterranean bowl.
Now enjoy this tasty Mediterranean bowl recipe! 😍
Tips & Notes
START BY ROASTING THE CHICKPEAS: Get your chickpeas prepped and in the oven – while they are roasting prep the remaining ingredients/assemble Buddha bowls while chickpeas are roasting so you’re ready when the chickpeas are!
ADD-INS: Switch it up with some different veggies – any variation of bell peppers, zucchini, artichokes, and even broccoli would be good in these vegan Mediterranean Buddha bowls. Looking for some grains? Add in some cooked quinoa or brown rice!
MEAL PREP: While I think these are best eaten right away, you can prep these in advance.
Make the dressing and store in the fridge until ready to use. Then chop all vegetables and put greens, veggies, olives, chickpeas, and parsley in 2 single serving food containers. Add the hummus, avocado, and dressing right before eating. Note: the chickpeas will lose their crispiness as they sit in the fridge, but they will still be good! Best prepped no more than 2 days in advance.
The roasted chickpeas add a ton of flavor and texture to this vegan Mediterranean bowl recipe, however, with that said… you don’t have to roast them if you’re short on time. Simply drain your canned chickpeas, dry them with a towel, and then you can add them to your bowls.
I would just use some extra-virgin olive oil. It will mix well with the hummus to create a nice creamy dressing. You could also use a store-bought Greek vinaigrette - I like Primal Kitchen.
More Salad Recipes For You to Try!
If you're a fan of salads like me, then be sure to check these out too!
I Love Hearing From You!
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Vegan Mediterranean Buddha Bowl (w/ tahini dressing)
For the Salad
- 3-4 cups mixed greens
- 1 cup roasted chickpeas
- 1 small red pepper, chopped
- ¼ red onion, chopped
- ½ cucumber, chopped
- ¼ cup cherry tomatoes, halved
- ¼ cup pitted Kalamata olives
- ¼ cup chopped fresh parsley
- 1 avocado
- ¼ cup hummus
For the Dressing
- 3 tbsp. tahini
- 1 tbsp. lemon juice (half a lemon)
- 2 tbsp. cold water (plus more to thin as needed)
- ½ tsp. garlic powder
- ¼ tsp. fine sea salt
- 1 pinch of ground cumin
- Divide greens, chickpeas, peppers, onion, cucumbers, tomatoes, olives, and parsley between two salad bowls or plates.
- Slice the avocado and add ½ an avocado to each bowl. Than add desired amount of hummus to each bowl.
- Whisk dressing ingredients together in a small bowl. If dressing is not pourable, add more water (about a tsp. at a time) until desired consistency is reached. Taste and add additional garlic, salt, or cumin as needed.
- Drizzle dressing on top of each Buddha bowl.
- Serve and enjoy!
- If making in advance, make the dressing and store covered in the fridge until ready to use. Then chop all vegetables and put greens, veggies, olives, chickpeas, and parsley in 2 single serving food containers. Add the hummus, avocado, and dressing right before eating. Note: the chickpeas will lose their crispiness as they sit in the fridge, but they will still be good!