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. Enter, my vegetarian Greek salad bowl. 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. Now you’re well on your way to this amazing bowl! And let’s not forget about my favorite Kalamata olives and 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.
Chickpea Fun Fact!
Chickpeas (also known as garbanzo beans) are a great way to add in some protein to your meal. 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!
Vegetarian Greek Salad Bowls
Food is so much better in a bowl. This Greek salad bowl brings together the perfect combo of Greek inspired flavors. Quick, easy, clean!
For the Salad
- 1 can garbanzo beans, drained and rinsed
- 1 tsp. extra-virgin olive oil
- 1/4 tsp. paprika
- 1/4 tsp. garlic powder
- 1/4 tsp. fine sea salt
- 1/2 orange pepper, chopped
- 1/2 red pepper, chopped
- 1/4 red onion, chopped
- 1/2 cucumber, chopped
- 1/4 cup cherry tomatoes, halved
- 1/4 cup pitted Kalamata olives
- 1/4 cup chopped, fresh parsley
- 1/2 an avocado
- 1/4 cup hummus
For the Dessingr
- 1/2 lemon, juiced
- 1/4 cup extra-virgin olive oil
- 2 tbsp. red wine vinegar
Preheat oven to 400 degrees.
In a small bowl, toss chickpeas with 1 tsp. olive oil, paprika, garlic powder, and salt.
Spread chickpeas onto baking sheet and bake for 20-25 minutes, or until slightly crispy on the outside. Careful not to overbake as they become dry in the middle if baked for too long.
While chickpeas are roasting, prepare your bowls and the dressing. Evenly divide all ingredients for the salad between two bowls (or plates).
In a small bowl, prepare the dressing by whisking together the lemon juice, olive oil, and red wine vinegar. Add salt to taste if desired.
When the chickpeas are done, add to the prepared salads and drizzle each one with the dressing.
Feel free to switch up any of the veggies, or add more of one if you like some more than others. I love the combo of all of them; in my opinion they are the perfect combo for a Mediterranean inspired bowl!