Easy, fresh, and kid-approved!
Hey there! 👋 If you’re looking for something quick, healthy, and super tasty, these Greek Chickpea Salad Bowls are it. They’re crunchy, colorful, and packed with flavor. My kids love them, and I love that they’re full of veggies and protein. No cooking needed — just chop, toss, and enjoy!
Perfect for lunch, dinner, or meal prep. Let’s get into it!
💛 Why I Love This Recipe
This recipe has been a go-to in my house since my oldest was a toddler. It’s just so easy and everyone can build their own bowl with what they like.
- No cooking at all!
- Full of fresh, crunchy veggies.
- Packs perfectly for lunch.
- Kids can help make it (and eat it).
- Customizable for picky eaters.
🛒 What You’ll Need
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/3 cup red onion, thinly sliced
- 1/3 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- 4 cups mixed greens (spinach, romaine, or your favorite)
For the dressing:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- Juice of 1 lemon
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and pepper to taste
👩🍳 Tools You’ll Need
- Cutting board
- Sharp knife
- Small bowl (for dressing)
- Whisk or fork
- Large mixing bowl
- Salad tongs or large spoon
💡 Pro Tips
- Rinse the chickpeas well — it helps with digestion and removes extra salt.
- Let the salad sit 5–10 mins after dressing — gives the flavors time to mix together.
- Chop veggies small so they fit well on a fork (especially for kids).
- Serve toppings on the side if your kids like to build their own bowls.
- Make extra dressing — it’s good on everything!
🔄 Substitutions & Variations
- No feta? Use shredded mozzarella or leave it out.
- No olives? Try chopped roasted red peppers instead.
- Want it heartier? Add grilled chicken or quinoa.
- Need it dairy-free? Use dairy-free feta or skip the cheese.
⏰ Make Ahead Tips
- Chop all the veggies and store separately up to 2 days ahead.
- Make the dressing and keep in a jar in the fridge — lasts 1 week!
- Assemble right before eating to keep everything crisp.
🥗 Instructions
1. Make the dressing
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper.
2. Prep the veggies
Chop the cucumber, halve the cherry tomatoes and olives, thinly slice the red onion, and chop the parsley.
3. Toss everything together
In a big bowl, combine chickpeas, tomatoes, cucumber, red onion, olives, feta, parsley, and dressing. Toss gently to mix.
4. Build your bowls
Add a handful of greens to each bowl, then spoon the chickpea salad mix on top. Drizzle with extra dressing if you like.
🥡 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Keep the greens separate so they don’t get soggy.
- Great for lunchboxes the next day!
🍽️ What to Serve With
- Warm pita bread or pita chips
- Hummus or tzatziki on the side
- A simple lemon orzo pasta
- Grilled chicken or shrimp for extra protein
❓ FAQ
Can I make this ahead?
Yes! Just keep the dressing and greens separate until ready to serve.
What if I don’t like olives?
No worries — skip them or swap with something briny like capers or roasted red peppers.
Can kids eat this?
Totally! It’s not spicy, and they can pick and choose their toppings.
💬 Let’s Make It!
Hope you give these Greek Chickpea Salad Bowls a try soon — they’re one of our faves for busy weekdays! If you make it, drop a comment below. Let me know how it went or if your kiddos had fun helping out! 💬👇
Happy eating! 🥗✨