Mediterranean Chickpea Feta Bowl (Print View)

A vibrant Mediterranean bowl with chickpeas, vegan feta, olives, and fresh crisp vegetables.

# Components:

→ Base

01 - 1 can (14 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

# Directions:

01 - In a large mixing bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and diced red bell pepper.
02 - In a small bowl, whisk together the extra-virgin olive oil, lemon juice, dried oregano, sea salt, and freshly ground black pepper until emulsified.
03 - Pour the dressing over the chickpea and vegetable mixture and gently toss to ensure even coating.
04 - Divide the mixture evenly between two serving bowls, placing it over cooked quinoa or brown rice if using.
05 - Top each bowl with crumbled vegan feta, halved Kalamata olives, and chopped fresh parsley.
06 - Serve immediately or refrigerate for up to 2 days to enjoy a chilled, marinated flavor.

# Expert Advice:

01 -
  • It's genuinely filling without any fussy cooking techniques or a stove.
  • The flavors get better the longer it sits, making it perfect for meal prep or unexpected hunger later.
  • You can throw together whatever vegetables you have on hand and it tastes like you planned it.
02 -
  • Don't skimp on the lemon juice—it's what makes this taste fresh instead of just cold, and you can always add more but can't take it out.
  • If your vegan feta is too soft or crumbly, chill it before crumbling; cold feta holds its shape much better.
03 -
  • Make the dressing first and let it sit for ten minutes before using; it allows the oregano to fully bloom and the flavors to meld.
  • Room-temperature vegetables taste better than cold ones straight from the fridge, so consider letting everything sit for a few minutes before dressing if you've prepped ahead.
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