Mediterranean Chickpea Bowl (10 Min, Vegan)

Bring the vibrant flavors of the Mediterranean to your table with this colorful, nutrient-dense chickpea bowl that comes together in just 10 minutes! This no-cook wonder combines protein-rich chickpeas with garden-fresh vegetables, aromatic herbs, and a bright dressing for a satisfying meal that’s as beautiful as it is delicious. Perfect for busy weeknights, meal prep, or light lunches, this Mediterranean-inspired bowl delivers a powerful nutrition punch while requiring minimal effort. The refreshing combination of textures and flavors will transport your taste buds to sun-drenched coastal villages, all while supporting your health with plant-based protein, fiber, and essential nutrients! For the best flavor and nutrition, I batch cook these organic chickpeas, freeze in 2-cup portions, and thaw as needed. You can also use canned chickpeas if you’re short on time.

Mediterranean Chickpea Bowl (Vegan)

This vibrant Mediterranean-inspired chickpea bowl combines protein-rich legumes with fresh vegetables and bright flavors for a satisfying meal ready in just 10 minutes. Packed with plant-based protein, fiber, and essential nutrients, this no-cook recipe is perfect for busy weeknights, meal prep, or refreshing lunches. Easily customizable with your favorite vegetables and grains, it's a versatile dish that delivers both exceptional nutrition and authentic Mediterranean flavors.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Bowl, Main Course, Salad

Cuisine Greek-Inspired, Mediterranean, Plant-based, Vegan

Servings 4

Equipment

• Cutting board
• Knife
• Large mixing bowl
• Measuring cups and spoons
• Small jar with lid (for dressing)

Ingredients

  

• 2 cups cooked or canned chickpeas rinsed and drained
• 1 head of romaine lettuce or 2 cups mixed greens chopped
• 1 cucumber diced
• 2 medium tomatoes diced
• 1 medium red onion thinly sliced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh lemon juice or red wine vinegar

Instructions

 

• Chop all vegetables and place in a large mixing bowl.
• Add the chickpeas to the bowl of vegetables.
• Season with salt, pepper, and any optional additional seasonings.
• Drizzle with lemon juice or vinegar and toss gently to combine.
• If using, add fresh herbs, nuts, or cooked grains and toss again.
• Divide between four bowls and serve immediately, or cover and refrigerate until ready to serve.
• Optional: For a more substantial dressing, combine 2 tablespoons each of lemon juice and olive oil with ½ teaspoon dried oregano in a small jar, shake well, and drizzle over the bowls.

Notes

• **My Favorite Chickpeas:** I batch cook these organic chickpeas – they have amazing flavor and texture!
• Optional add-ins: 1 bell pepper (diced), ½ cup grated carrots, 2 celery stalks (diced), ½ cup edamame
• Optional seasonings: ¼ teaspoon cayenne pepper, ½ teaspoon garlic powder, ½ teaspoon ground cumin
• Optional garnishes: ¼ cup chopped fresh herbs (dill, parsley, mint), ¼ cup chopped nuts, 1 cup cooked quinoa or barley

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