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Have you tried ourVegan Tzatziki yet? If not, get to it! We have a Greek-inspired salad bowl to make.
This bowl is inspired by my Vegan Tzatziki and both my Sweet Potato Chickpea Buddha Bowland Chickpea Quinoa Buddha Bowl.
I wanted to create a Greek- and Mediterranean-Inspired bowl, and this version did the trick. Plus, it’s easy, requiring just 10 ingredients and 30 minutes to make!
The base is my 6-Ingredient Tabbouleh salad, fresh vegetables, and a healthy serving of tzatziki.
Then comes a generous helping of my crispy baked chickpeas, which are seasoned to perfection with my Middle Eastern-inspired DIY Shawarma Spice Blend! The result is smoky, subtly spiced chickpeas that are perfect for topping this gorgeous, nutrient-rich bowl.
At this point, choose your sauce. I think lemon juice and tzatziki are plenty sauce! But if you’re like me, you may want to add some Hummus, Tahini Sauce, Tahini Dressing, or Garlic Dill Sauce. Sauce queen for life.
I hope you all LOVE this bowl! It’s:
Satisfying
Flavorful
Hearty
Fresh
Customizable
Quick + Easy
& Super delicious
This would make the perfect meal to pack along for work or enjoy for dinner when you’re craving something fresh yet satisfying. It’s delicious on its own, but it would also pair well with my Traditional Vegan Falafel, Golden Goddess Turmeric Hummus, Garlic Herb Flatbread or Vegan Naan, or Greek Guacamole!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
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
Print SAVE
4.71 from 17 votes
Prep Time 7 minutes minutes
Cook Time 23 minutes minutes
Total Time 30 minutes minutes
Servings 2
Course Entrée
Cuisine Gluten-Free, Greek-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days
Ingredients
US Customary – Metric
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
- Vegan Flatbread or Naan
- Traditional Vegan Falafel
- Garlic Dill Sauce
- Tahini Dressing
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 my4-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
Did You Make This Recipe?
Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!
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Reader Interactions
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All commentsI made thisQuestions
Julia says
Made this for dinner last night. Husband loved it. He asked for more chickpeas. I made the chick peas and swapped the maple sugar for agave only because of laziness in getting into the fridge. I didnt have time to make the Tabbouleh so I made the bowl with tomatoes, cucumbers, olives, home made hummus, and the chick peas. That shawarma spice mix is awesome. Thanks for the recipe, we have plant based eating a few times a week/month and this gave us a new recipe for the rotation!
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Support @ Minimalist Baker saysWe’re so glad you both enjoyed it, Julia! Thank you for sharing! xo
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Rachel Goldner says
Excellent!! I served this to guests putting multiple parts on a couple platters to make it “serve yourself.” Some of my changes: I added Mediterranean Grilled Tofu and grilled pattypan squash to the spread. I used a different recipe for Tabouleh that used quinoa (that was also amazing). I grilled the carrots in a foil packet with garlic, fresh basil and olive oil (also delicious). The chickpeas were great, but took longer than the recipe indicated.
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- Support @ Minimalist Baker says
Love your modifications, Rachel! Thank you for sharing your experience!
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Emily says
Followed this recipe to the T and man o man was it good! My husband even asked to make it a regular dinner dish! Thanks so much.
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- Support @ Minimalist Baker says
Woohoo! We’re so glad you both enjoyed it, Emily! Thank you so much for the lovely review! xo
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Chantel Patricio says
I love anything with tzatziki! made this for dinner tonight with traditional tzatziki using greek yogurt and made quinoa as a side. loved it! I would like to know how to make the chickpeas a bit more crispy though. great recipe as always!
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- Dana @ Minimalist Baker says
You can reference our Actually Crispy Baked Chickpeas post here for more tips!
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Erika says
Omg this tasted horrible. I’m trying really hard to be vegan here. For the animals, for the earth, and for myself without living off peanut butter toast, blueberry and banana smoothies, spaghetti, rice, sweet potatoes, and frozen food. I can’t find any vegan recipe I like after I spend so much time and effort making it :,( I’ve only tried two, but I didn’t think it would be this hard. At least my mom loved it though. She would give it 5 stars.
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- Support @ Minimalist Baker says
Hi Erika, sorry to hear that! Other readers have really enjoyed this one so we wonder if something went wrong or maybe you aren’t a fan of parsley? Better luck with the next one!
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Rebekah says
This salad was a flavor bomb! So much delicious flavor going on in one bowl. Didn’t change anything but the olives, only had green ones on hand. Served with pita bread on the side. Delicious!
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- Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed it, Rebekah! Thanks so much for the lovely review!
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Freya says
Hi, I really liked this recipe. It’s very healthy and simple to make. I included it in my roundup of 10 Easy Vegan Dinner Recipes.
Thank you so much for sharing your recipe!
FreyaReply
Pamela says
Sorry this is not about the recipe. I just wanted to note that it would be helpful if there was a “Jump to Recipe” button at the top of the pages. Whether it’s due to the ads running or something else, your website freezes and is so frustrating to navigate. I can barely get to the recipe by scrolling down.
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- Dana @ Minimalist Baker says
Thanks for your feedback – we will consider that. If the website is freezing, however, it’s likely more of a browser issue – try closing or refreshing your browser.
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Katya Gilbo says
See AlsoEasy Low Carb SnacksSimple ingredients, but very flavorful and fresh combination of flavors! Thanks for such a healthy fun dish! Also, the baked chickpeas are so yummy! I’ll have to make those to snack on.
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- Support @ Minimalist Baker says
So glad you enjoyed it, Katya! Thanks for the lovely review! xo
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Katie says
Everything I’ve made from your blog is flavorful, colorful, and delicious! A few years ago I finally figured out that I was and am very allergic to dairy and I haven’t had Tzatziki in a long time. This was a special and scrummy treat! Thank you, I will make this again and again.
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- Support @ Minimalist Baker says
So glad you enjoy our recipes, Katie! Thanks for sharing!
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Jana says
Great recipe, tastes so good. I Made your Tzatziki too, it was so easy and quick to make and delicious. Thanks! I ate it without bread or grains or something and ist was great. The taste is amazing, Just quite intense (because of the parsley and Tzatziki and Olives), so I couldnt eat a lot of it. Next time I will pair it with some dort of bread or Just put everything in a pita or Wrap and I am sure it will be even better! Thanks for all your vegan recipes!!!!!
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- Dana @ Minimalist Baker says
Thanks for sharing, Jana!
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Denise Reichhoff says
I was wondering what you would use instead of the chickpeas. They just don’t agree with me.
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Samantha says
Me neither, Denise! I came to the comments looking for suggestions… Usually I have to sub tempeh or firm tofu for chickpeas. I guess it could work here too.
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- Dana @ Minimalist Baker says
Samantha and Denise – if not vegan we would recommend chicken seasoned and cooked with the Curry or Shawarma spice blend. Otherwise, you could sub canned lentils seasoned with the same spices and a little salt, lemon, and oil. We haven’t tried tofu or tempeh with this but suspect this method may work. Let us know how it goes!
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emma says
would toasted lentils work you think?
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Amy says
This was awesome. I’m not vegan so added a slice of feta to the plate. I also added a little quinoa to the tabbouleh. My husband loved it too!
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Renee says
I’ve been slowly making my way through you blog and I love every recipe I’ve tried so far. I had plain greek yogurt already so I used that for this recipe and actually ended up using an entire medium cucumber…this is so. freaking. good and way easier than I thought it would be. I’m in heaven!
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Renee says
I actually meant to write this on the Tzatziki post! lol. Anyways, made the bowl and I loved everything. I added some olives marinated in rosemary & oil and used some tabouleh that I made with quinoa. Its all so healthy and amazing! Thank you.
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Ken says
I made this to share with a co-worker at lunch and it was all delicious. Very easy to make–I added quinoa to the tabbouleh. The tzatziki was awesome! Definitely going into rotation for the summer!
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- Support @ Minimalist Baker says
Yay! Glad you enjoyed these bowls, Ken!
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Jessica says
Hi!
This recipe was delicious! I love cooking with chickpeas and I’m always looking for more recipes to try. I used store-bought tzatziki, but next time, I’ll try your recipe :)Reply
Jill says
Amazing! This blog has made our transition to a plant based diet so much easier. Every recipe we have tried has been great! I especially especially especially appreciate the measurements in metric units as I am an American living in Bulgaria.
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Mohan says
Thanks for this recipe – made for a quick and tasty dinner tonight! Didn’t have the carrots but improvised with sliced peppers.
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- Support @ Minimalist Baker says
Thanks for sharing, Mohan! Great substitute!
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Samantha Smith says
I made this Monday and have been eating it for lunch all week! Perfect on its own or tossed over spinach. Thank you so much!
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Mara says
This is AMAZING. It took a little time to make the tzatziki, tabbouleh, and hummus, but is worth it–especially for lunch during the week.
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Lauren says
This is not the type of recipe I’m usually drawn to, but all of the ingredients are things I love. I’m so glad I decided to try it! I followed the recipe pretty closely. I did use flat leaf parsley instead of curly and halved the amount of maple syrup. The tzatziki was awesome, but I think it would also be great with a big dollop of hummus to make it a little quicker and easier. I served it with store bought naan. I love when I can eat a plate full of veggies and feel full and satisfied after! Thanks for this wonderful recipe!!
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anas ahmed says
Is there no video how to make it
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Cassie Autumn Tran says
Love this idea! The roasted chickpeas look amazing!
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Ivan says
Very tasty recipe but in my opinion it takes 30 mins only if you have have tzatziki and tabouleh pre-made. Those 2 are also quite simple by themselves but it adds up…
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Beth Ann says
Fantastic! Thank you Dana!
Love composed salads! So many different taste sensations.
Made it tonight and used Kite Hill Almond Yogurt for the tzaziki, came out perfect. Nice and thick.
Added some of your pan fried sweet potato slices on the side instead of carrots, Heaven.Reply
Lindsey | This Miss Cooks says
I just tried baking up some chickpeas last night and was very pleasantly surprised by the great texture. And any excuse to throw in olives and I’m in.
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- Dana @ Minimalist Baker says
Yay! Hope you love it, Lindsey. xo
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Tammy Thiele says
This looks absolutely delicious! And what we need right now after a vacation and some questionable eating!
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- Dana @ Minimalist Baker says
Ha! Hope you love it, Tammy! xo
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