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Recipe starts at 6:49
Vegan Greek Salad Bowl
This vegan greek salad bowl is the perfect meal for lunch or dinner when you want something quick yet healthy and tasty. Golden roasted chickpeas seasoned with sweet paprika in a bed of mediterranean vegetables and refreshing tabbouleh. Serve with vegan tzatziki and charred pita bread.
This recipe is part of our 30 minute dinner series – check out the other recipes here!
- Creates: 2 salad bowls
- Dietary: V | VG | GF | NF
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- 1 can chickpeas, drained, rinsed and dried well*
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried coriander
- 1 tsp dried oregano
- 1 cucumber, thinly sliced
- 1 punnet cherry tomatoes, whole or halved
- 1/2 cup kalamata olives, pitted
- 1 red bell pepper, finely diced
- 1 bunch parsley, finely chopped
- 1 red onion, finely diced
- 1 lemon, halved
- Salt and pepper, to taste
- Vegan tzatziki* (store bought or home-made – see easy recipe below)
- Serve with: pita bread, lemon slices
Vegan Greek Salad Bowl
- Preheat oven to 200°C. Line baking tray with baking paper.
- In a mixing bowl, combine chickpeas, paprika, garlic powder, coriander and oregano with olive oil. Toss to combine. Transfer to baking tray and bake for 20 minutes or until the chickpeas are golden brown and crispy. Remove from heat and set aside.
- In another bowl, combine bell pepper, parsley, onion and lemon juice of half a lemon. This is the tabbouleh.
- Assemble the bowls or plates with vegetables, chickpeas, tabbouleh and vegan tzatziki. Season with salt and pepper. Serve with toasted pita bread and lemon slices.
It can be hard to source vegan tzatziki in grocery stores and they can be quite expensive. Luckily it’s so easy to make your own vegan tzatziki at home and it’ll taste even better, plus it’s insanely healthier!
- 1 cup coconut yoghurt
- 4 garlic cloves, minced
- 1/2 large cucumber, unpeeled and finely grated
- 1/3 cup fresh dill, finely chopped
- 2 tbsp lemon juice
- Sea salt and black pepper, adjust to taste
- Using a clean tea towel or similar, place the grated cucumber into the centre of the towel and wrap it up. Wring and squeeze out excess water and juices from the cucumber as much as you can.
- Transfer the cucumber to a bowl and combine it with yoghurt, garlic, dill and lemon juice. Adjust to taste with salt and pepper.
*The key to crispy roasted chickpeas is to dry them as much as you can and remove any moisture.
How to Make it Whole Foods
At Embody Nourish, we promote a plant-based diet that comprise mainly of whole foods. This means no oil (even ‘healthy’ oils such as coconut or olive oil), refined or processed foods. However we understand that this ideal is not yet mainstream so we strive to accomodate everyone while encouraging small changes.
You can make this vegan greek salad bowl recipe more whole foods by: (overall, it’s actually quite a whole foods recipe!)
- Omitting the oil used to bake the chickpeas (yes, you can bake without oil!)
- Serve with wholemeal flatbread instead of white refined
- Making your own vegan tzatziki at home