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Mediterranean Bowl with hummus, marinated chickpeas, feta, olives, and fresh lemon wedges.

Easy Mediterranean Bowl (With Greek Flavors)

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 2 bowls
Author: Nico Pallotta

For the Marinated Chickpeas

  • 1 can chickpeas 15 oz (400 g) can or 1½ cup (230 g) cooked chickpeas – drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoons lemon juice plus ½ teaspoon grated lemon zest, optional
  • 2 teaspoons honey or maple syrup
  • 1 teaspoon mustard Dijon or yellow
  • 1 small clove garlic grated
  • ½ teaspoon dried oregano
  • ½ teaspoon salt or more to taste, plus black pepper

For the Bowl

  • 1½ cups (220 g) cucumber diced
  • 1½ cups (210 g) tomatoes diced
  • ¼ red onion thinly sliced
  • 2 tablespoons (1 handful) parsley chopped
  • ¼ cup (35 g) Kalamata olives pitted
  • ⅓ cup (50 g) feta cheese diced or crumbled
  • ½ cup (130 g) hummus homemade or store-bought
  • 1 lemon cut into wedges
  • 1 pita bread or 1 cup of your favorite cooked grain (such as couscous, quinoa, farro, bulgur, or barley)

  • Marinate the chickpeas: If using a grain, such as couscous, quinoa, farro, or bulgur, cook it according to the package directions.
    In a large bowl, whisk together 2 tablespoons extra virgin olive oil, 1 tablespoons lemon juice, 1 teaspoon mustard, 2 teaspoons honey, 1 small clove garlic, ½ teaspoon dried oregano, ½ teaspoon salt, and pepper.
    Add 1 can chickpeas and toss well to coat. Let them marinate for 10 minutes while you prepare the vegetables.
    Step 1 Mixing olive oil, lemon juice, mustard, honey, garlic, oregano, and chickpeas.
  • Make the chickpea salad: Add 1½ cups cucumber (diced), 1½ cups tomatoes (diced), and parsley to the bowl with the chickpeas and toss to combine.
    Step 2 Tossing marinated chickpeas with cucumber, tomatoes, and chopped parsley until combined.
  • Assemble: If using a grain, divide it between two bowls. Otherwise, divide the chickpea salad between the bowls.
    Top with the red onion, olives, feta, and hummus. Serve with lemon wedges and, if you like, warm pita or focaccia. Finish with a drizzle of olive oil and a pinch of oregano.
    Step 3 Assembling Mediterranean Bowl with hummus, feta, olives, onion, couscous, and lemon wedges.
Substitutions
  • Chickpeas → Cooked dried chickpeas.
  • Extra virgin olive oil → Avocado oil (less Mediterranean).
  • Lemon juice → Red wine vinegar.
  • Honey → Maple syrup.
  • Dijon mustard → Yellow mustard.
  • Garlic → Garlic-infused olive oil, or leave it out.
  • Dried oregano → Italian seasoning or fresh dill.
  • English cucumber → Persian cucumber.
  • Tomatoes → Cherry tomatoes or chopped bell pepper.
  • Parsley → Fresh dill, mint, or basil.
  • Red onion → Quick-pickled onions, shallots, or green onions.
  • Kalamata olives → Castelvetrano olives or black olives.
  • Feta cheese → Crumbled goat cheese or dairy-free feta.
  • Hummus → Roasted red pepper hummus, lentil hummus, baba ganoush, or muhammara.
  • Pita bread → Focaccia, toasted flatbread, crispy seed crackers, or 1 cup of your favorite cooked grain (such as couscous, quinoa, farro, bulgur, or barley).
 
 
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