These Marinated Greek Chickpea Bowls are incredible! Loaded with all of the best toppings and tangy chickpeas, these bowls have so much flavor and are the perfect easy weeknight meal!
I’ve been wanting to make a recipe like this for a while, y’all. I love chickpeas – I think they’re SO versatile and delicious, not to mention cheap!
They are a great pantry staple to keep in stock whether you’re going to make Chickpea Curry or these Greek Chickpea Bowls!
We have an amazing local Greek restaurant that inspired both my Easy Tzatziki Sauce recipe and my Chicken Souvlaki Pitas with Tzatziki Sauce recipe. However, I knew that I wanted to make a vegetarian version that still encapsulated those classic Greek flavors…so here we are!
Why You’ll Love this Bowl:
First of all, who doesn’t love a loaded bowl?! It’s like you take an idea (hi delicious marinated greek chickpeas) and see what you have in your fridge to help accommodate those flavors. For me, I loved adding sliced cucumber for the ultimate cooling crunch. I also loved adding super juicy cherry tomatoes for a flavor pop!
When you add in the homemade tzatziki sauce…hello flavor town! And you can never say no to either eating warm and fresh pita bread OR crispy pita chips with a meal like this. The textures, the flavors, the juiciness, the tanginess, the acidity…it all works together SO well.
Add an extra squeeze of lemon on there for some tartness to match the creaminess of the sauce and y’all, it’s just so good.
You can eat this as a simple weeknight meal or you could also meal prep a double batch of the chickpeas at the beginning of the week to be able to create your own bowls throughout the week for lunches! Team no sad lunches over here at OBB! Who’s with me?!
Alright, so by now you must be curious what is in these bowls and how you make them. Let’s get into it!
Ingredients You Need:
- Canned chickpeas, drained
- Red wine vinegar
- Olive oil
- Fresh parsley
- Roasted red peppers
- Lemon
- Garlic
- Oregano, salt, pepper
- Cucumber
- Cherry tomatoes
- Pita chips
- Tzatziki sauce (homemade or store-bought)
Best Bowl Making Tips:
Begin by getting your marinated chickpeas going!
Slice and dice everything that needs to be – this will include mincing the fresh garlic, slicing the lemon for a squeeze, chopping the fresh parsley and dicing the jarred roasted red peppers.
In a large bowl, combine the drained chickpeas, red wine vinegar, olive oil, chopped parsley, minced garlic and roasted red peppers. Mix together until combined. Add in the oregano, salt and a crack of pepper.
Taste and adjust the seasoning if desired! You want it a little bit zestier? Add a splash more vinegar! Too tart? Add a dash of oil. Not salty enough? You know what to do for that!
Once it’s done, pop it into the fridge for at least 20-30 minutes to let the flavors meld together as it marinates.
Next, if desired, cook a grain for your bowl! I ended up going with just white rice. But you can also use quinoa, orzo, whatever floats your boat! Just cook according to package directions.
While that is going, use that same cutting board you were just working on to slice and dice all of the garnishes for the bowl!
Also, if you’re making a homemade tzatziki sauce, whip that up as well. Although no judgement if you want to use store-bought!
And now you have everything you need to make the bowl. Time to assemble!
Bowl Assembly:
I started by layering the rice at the bottom of the bowl. Then of course, to make it cute and photo worthy, I carefully had a section for each ingredient. But, just put it together really however you like it!
It tastes the best when it’s all mixed up anyway so… 🙂
Favorite Toppings/Garnishes:
I loved garnishing with feta cheese crumbles! They were a great salty and creamy topper. I also loved to forego my fork and instead dip pita chips in it! Highly recommend.
Don’t forget to add an extra squeeze of lemon as well.
However you end up garnishing it, I hope you enjoy this delicious bowl! XO – Haylie
Did you enjoy this recipe? Here are a few others you might like:
Loaded Mediterranean Ground Lamb Bowls
Chipotle Pineapple Chicken Bowls
Sundried Tomato Bruschetta Bowls with Chicken Sausage
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Marinated Greek Chickpea Bowls
These Marinated Greek Chickpea Bowls are incredible! Loaded with all of the best toppings and tangy chickpeas, these bowls have so much flavor and are the perfect easy weeknight meal!
Ingredients
Marinated Chickpeas
- 1 15 oz can chickpeas, drained
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 fresh parsley, chopped
- 1/2 small lemon, squeezed,
- 3 cloves garlic, minced
- 1/2 cup roasted red peppers, diced
- 1 tsp oregano
- 1/4 tsp salt
- a pinch of freshly cracked black pepper
Bowl Toppings
- 1/2 English cucumber, sliced into half moons
- 1/2 cup crumbled feta cheese
- 1 cup cherry tomatoes, diced
- homemade or store bought tzatziki sauce
- garlic herb pita chips
- fresh lemon
- white rice
Instructions
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Begin by mincing the fresh garlic, slicing a small lemon in half, chopping fresh parsley and dicing the roasted red peppers. Set aside.
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Drain the can of chickpeas. Add these to a bowl.
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To the bowl, add the fresh garlic, parsley, roasted red peppers and squeeze the 1/2 of a lemon. Mix together. Add the red wine vinegar, olive oil and spices. Mix together. Taste and adjust seasoning if needed. Set this bowl in the refrigerator for 20-30 minutes to let the chickpeas marinate.
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Next, if you'd like, cook some rice according to package directions. While that's going, slice up the bowl toppings you'd like. I did cucumber, cherry tomatoes, feta cheese, and more fresh lemon. Set these aside.
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Once everything is done, assemble the bowl! Add a layer of rice, followed by some marinated chickpeas and top with the bowl toppings. Garnish with feta cheese and eat with lots of pita chips. Enjoy!
Recipe Notes
Find my recipe for the homemade tzatiki sauce in the blog post above!
Delicious! I was craving Greek big time so this past weekend we had a little Greek feast. I think I need to keep that ball rolling and make these delicious looking bowls!!
Yes!! They’re just the best 🙂 Thank you Katherine!!
Made this dish for lunch today & it is delicious . I’m vegan & it was easy to convert ; I used follow your heart dairy free Feta crumbles & kite hill Dairy free Tzatizi sauce .
Garbanzos are full of flavor , I served over Qyiona with a small Greek/cucumber salad & tomatoes down the center . Presentation & taste are both there with this easy summer dish .
Thank you so much for the glowing review, Cynthia!!! Glad you were able to make some vegan swaps!! -Haylie