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.
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