Save I stumbled onto this bowl during a late summer afternoon when my fridge was nearly empty but I had a can of chickpeas and a few wilted vegetables that needed saving. I tossed everything together with some olive oil and lemon, crumbled in some vegan feta I'd been curious about, and suddenly I had something bright and filling that tasted like a vacation. The olives added that briny punch I didn't know I was craving. It's become my go-to when I want something healthy but don't want to actually cook.
The first time I made this for friends, one of them asked if I'd ordered it from a café because it looked too pretty to be homemade. I laughed and told her it was just what I had on hand, but she kept going back for seconds. That's when I realized this bowl had a way of surprising people with how satisfying simple ingredients could be when they're treated right.
Ingredients
- Chickpeas: These are the hearty backbone of the bowl, make sure to rinse them well to get rid of that tinny taste from the can.
- Quinoa or brown rice: Optional but worth it if you want the bowl to feel more like a meal, quinoa adds a nice nutty chew.
- Cucumber: I like to dice it small so every bite gets a cool, crisp contrast to the creamy feta.
- Cherry tomatoes: Halve them so their sweetness bursts open and mingles with the dressing.
- Red onion: Slice it as thin as you can, the sharpness mellows beautifully once it sits in the lemon juice.
- Red bell pepper: Adds a slight sweetness and a satisfying crunch that keeps things interesting.
- Vegan feta: This is the magic ingredient, it brings that creamy, tangy richness you expect from traditional feta.
- Kalamata olives: Their briny intensity is essential, don't skip them or the bowl will taste flat.
- Fresh parsley: A handful of this makes everything taste brighter and more alive.
- Extra-virgin olive oil: Use the good stuff here, it's one of only a few wet ingredients so the flavor really shines through.
- Lemon juice: Freshly squeezed is best, it wakes up all the other flavors.
- Dried oregano: This is what gives the bowl that unmistakable Mediterranean warmth.
Instructions
- Combine the base:
- Toss the rinsed chickpeas and all your chopped vegetables into a large bowl. The colors alone will make you hungry.
- Whisk the dressing:
- In a small bowl, mix the olive oil, lemon juice, oregano, salt, and pepper until it's smooth and fragrant. Taste it, if it needs more lemon, add a squeeze.
- Dress and toss:
- Pour the dressing over the chickpea mixture and toss gently so everything gets coated without bruising the tomatoes. You'll smell the oregano bloom as you mix.
- Build your bowls:
- Spoon the mixture into two bowls, over a bed of quinoa or rice if you're using it. The grain soaks up the dressing beautifully.
- Add the toppings:
- Scatter the crumbled vegan feta, olives, and parsley over the top. Don't be shy with the feta, it's what makes each bite feel luxurious.
- Serve or chill:
- Eat it right away for bright, fresh flavors, or let it sit in the fridge for a couple hours so everything gets even more delicious.
Save One evening I packed this bowl into a glass container and ate it cold on my balcony while the sun set. The olives and feta had soaked into the chickpeas overnight, and every bite was more flavorful than the last. It reminded me that sometimes the best meals are the ones you don't overthink.
Making It Your Own
I've swapped in roasted red peppers when I had them, added a handful of arugula for peppery bite, and even stirred in some sun-dried tomatoes when I wanted something a little richer. The base is so forgiving that you can really play with whatever you have in your fridge. If you want extra protein, toss in some white beans or even some grilled tofu.
Storage and Leftovers
This keeps beautifully in the fridge for up to two days, and honestly it gets better as it sits because the dressing soaks into everything. I like to make a double batch on Sunday and eat it for lunch throughout the week. Just keep the feta and parsley separate until you're ready to eat so they don't wilt.
Pairing and Serving Ideas
I've served this alongside grilled flatbread, spooned it into pita pockets, and even eaten it straight from the bowl with a fork while standing at the counter. It's versatile enough to be a side dish at a barbecue or a full meal on its own. If you're feeling fancy, pour yourself a glass of chilled Sauvignon Blanc or brew some iced mint tea.
- Add toasted pine nuts or roasted chickpeas for extra crunch.
- Drizzle a little tahini over the top if you want it creamier.
- Serve it over a bed of spinach or arugula for even more greens.
Save This bowl has saved me on busy weeknights and impressed guests on lazy weekends. It's proof that you don't need a lot of time or fancy ingredients to make something that feels special.
Kitchen Help
- → Can I substitute vegan feta with traditional feta cheese?
Yes, traditional feta can be used to replace vegan feta for those who do not follow a vegan diet, offering a richer flavor.
- → Is it necessary to use quinoa or brown rice as a base?
While optional, quinoa or brown rice adds extra substance and nutrients, making the bowl more filling and balanced.
- → How should the dressing be stored if prepared in advance?
Store the dressing separately in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- → What other mix-ins can enhance texture and flavor?
Roasted chickpeas or toasted pine nuts add crunch, while fresh herbs like parsley brighten the flavor profile.
- → Can this bowl be served chilled or at room temperature?
It can be enjoyed chilled or at room temperature, making it flexible for various serving preferences.