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–+ servings

Greek Goddess Bowl (30 Minutes!)

30-minute, 10-ingredient Greek- and Mediterranean-inspired bowl with vegetables, tabbouleh, vegan tzatziki, and crispy baked chickpeas! A healthy, satisfying entrée or snack.
Author Minimalist Baker
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Plate filled with our Easy Greek Bowl recipe surrounded by tahini sauce, lemon, and sliced vegetables
4.73 from 18 votes
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings 2
Course Entrée
Cuisine Gluten-Free, Greek-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

CHICKPEAS

  • 1 15-ounce can chickpeas (rinsed, drained and dried well on a towel)
  • 1 Tbsp oil (coconut or avocado are best // omit if avoiding oil)
  • 1 Tbsp Shawarma Spice Blend (or similar spices you have on hand)
  • 1 Tbsp maple syrup or coconut sugar (if avoiding sugar, omit)
  • 1/4 tsp sea salt

BOWL

  • 3/4 cup Vegan Tzatziki
  • 1 batch Red Pepper Hemp Tabbouleh (or sub chopped parsley)
  • 1/2 cup green or kalamata olives (pitted and halved/chopped)
  • 1/2 cup cherry tomatoes (halved)
  • 1 medium cucumber (thinly sliced)
  • 1 medium carrot (optional // sliced thinly on a diagonal into “chips”)

FOR SERVING optional

US Customary - Metric

Instructions

  • Preheat oven to 375 degrees F (190 C) and set out a baking sheet.
  • Add washed, dried chickpeas to a mixing bowl along with oil, Shawarma Spice Blend, maple syrup, and salt. Toss to combine.
  • Add seasoned chickpeas to the baking sheet. Bake for 20-23 minutes or until the chickpeas are slightly crispy and golden brown. Remove from oven and set aside.
  • Assemble bowl by dividing tzatziki, tabbouleh (or parsley), olives, tomatoes, cucumber, and carrots (optional) between two serving bowls. Top with cooked chickpeas and garnish with fresh lemon juice.
  • This bowl is delicious as is, but it would also pair well with my 4-ingredient Garlic Dill Sauce or my Tahini Dressing!
  • Best when fresh, but you can store leftovers (separately) up to 3-4 days in the refrigerator. Store leftover chickpeas separately in a sealed container at room temperature up to 3 days or in the freezer up to 1 month.

Notes

*Nutrition information is a rough estimate calculated with the oil and without additional garnishes/sides (i.e. bread, dill sauce) .

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 519 Carbohydrates: 49.8 g Protein: 12 g Fat: 34.5 g Saturated Fat: 20.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 609 mg Fiber: 13.3 g Sugar: 19.4 g