If your weeknight dinner rotation is feeling a little “meh,” this Mediterranean Chickpea Bowl with Tzatziki is about to be your new favorite go-to. It’s vibrant, hearty, and packed with fresh flavors that’ll transport you straight to a sunny café by the sea—even if you’re just standing barefoot in your kitchen trying to answer a million questions from your kiddos. I’ve taken everything I love about bold Mediterranean meals and wrapped it into one bowl—healthy, easy, and still totally satisfying. Let’s make magic in a bowl!
Why You’ll Love This Recipe
Whether you’re looking for a super satisfying meatless Monday dinner or something fresh and exciting to meal prep for the week, this bowl has your back. It’s the perfect balance of creamy, crunchy, and crisp—and it’s as beautiful as it is tasty.
- Quick & Easy: Ready in under 30 minutes, perfect for busy nights.
- Make-Ahead Friendly: Everything can be made in advance for stress-free lunches or dinners.
- Customizable: Great with grilled chicken, roasted veggies, or whatever’s lingering in your fridge!
- Packed with Nutrients: Fiber-rich chickpeas and fresh veggies make it feel as good as it tastes.
- Big Flavor: Thanks to lemony chickpeas and garlicky homemade tzatziki.
Ingredients Breakdown
Essentials
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/4 tsp salt
- 1 cup cooked quinoa or rice (your pick!)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/3 cup kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- Fresh parsley or dill, for garnish
For the Tzatziki
- 1 cup plain Greek yogurt (full fat is best!)
- 1/2 cup cucumber, finely grated and drained
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 2 tsp olive oil
- 1 tbsp chopped fresh dill (or 1/2 tsp dried)
- Pinch of salt
Pro Tips
- Drain the cucumber for the tzatziki well—no one wants watery sauce! I press it between paper towels.
- Canned chickpeas work great, but roasted chickpeas add extra crunch if you have the time.
- Warm the grains slightly before assembling the bowl for a cozy, comforting vibe.
Step-by-Step Instructions
- Make the Tzatziki: In a small bowl, stir together yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, and salt. Chill in the fridge while you prep everything else.
- Prepare the Chickpeas: Heat olive oil in a skillet over medium heat. Add chickpeas, oregano, and salt. Sauté for 5–7 minutes until slightly golden and coated in flavor.
- Assemble the Bowl: Start with a scoop of quinoa or rice as your base. Load on the chickpeas, cucumber, tomatoes, red onion, olives, and feta.
- Add the Good Stuff: Top generously with tzatziki and sprinkle on some fresh herbs. Don’t be shy—drizzle a little extra olive oil if you’re feeling fancy.
- Serve & Enjoy: Grab a fork, dig in, and imagine you’re dining al fresco on the coast of Greece!
Chef’s Tips and Tricks
- Make the tzatziki a few hours ahead—it tastes even better after the flavors mingle.
- Want some crunch? Add toasted pita chips or roasted chickpeas on top.
- Red onion too strong? Soak slices in cold water for 10 minutes to mellow them out.
- Double the batch and store bowls in mason jars for grab-and-go lunches.
- Don’t skip the lemon in the tzatziki—it lifts all the other flavors beautifully!
Recipe Variations and Serving Suggestions
- Add grilled chicken, shrimp, or falafel for a protein boost.
- Try it with couscous, farro, or even cauliflower rice for the base.
- Mix in pickled red onions or pepperoncini for extra zing.
- Make it a wrap! Just layer everything into a warm pita or flatbread.
- Hosting dinner? Serve all the toppings buffet-style and let everyone build their own.
FAQs
Can I make the tzatziki in advance?
Absolutely! It keeps beautifully in the fridge for up to 4 days. Just give it a quick stir before serving.
Is this bowl good for meal prep?
You bet! Store ingredients separately and assemble when you’re ready to eat so everything stays fresh.
Can I use dairy-free yogurt?
Yes! Use a thick coconut or almond yogurt to make a dairy-free tzatziki. Just make sure it’s unsweetened.
How do I store leftovers?
Keep everything in separate containers for up to 4 days. The chickpeas are great cold or warmed up!
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/4 tsp salt
- 1 cup cooked quinoa or rice
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/3 cup kalamata olives
- 1/2 cup feta cheese, crumbled
- Fresh parsley or dill (for garnish)
For the Tzatziki:
- 1 cup plain Greek yogurt
- 1/2 cup grated and drained cucumber
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 2 tsp olive oil
- 1 tbsp chopped fresh dill
- Pinch of salt
Instructions:
- Mix together all tzatziki ingredients and chill.
- Sauté chickpeas with oil, oregano, and salt until golden.
- Assemble bowl with grains, veggies, chickpeas, and feta.
- Top with tzatziki, garnish with herbs, and enjoy!
Did you make this Mediterranean Chickpea Bowl? I’d love to hear how you styled your bowl! Snap a photo and tag me on Instagram @thekitchensaid. Or leave a comment below—I’m here cheering you on every step of the way!
