These Easy Greek Salad Meal Prep Bowls are fresh, flavorful, and loaded with many healthy veggies! They’re perfect if you’re looking for healthy vegan meal prep recipes!
I was going to say it was hard to decide what my absolute favorite cuisine is, but then I remembered it’s Mexican food, hands down, haha 🙂 But coming in close second would have to be Greek/Mediterranean food.
It’s always fresh and flavorful, and it’s a great excuse to eat all the vegetables! I haven’t spent much time meal-prepping lately, but these Easy Greek Salad Meal Prep Bowls are on my list when I get an extra few minutes!
Meal Prep Bowl Recipe Ingredients
- Greens – Go with your favorites! You could use spring mix, romaine, spinach, baby kale, etc.
- Veggies – I used diced cherry tomatoes, bell peppers, cucumber, and red onion.
- Olives – I like using Kalamata olives in my Mediterranean dishes. Slice them if you prefer.
- Cooked chickpeas
- Hummus
- Pita bread
- Olive oil
- Spices – I used salt and dried Italian seasoning.
How To Make These Veggie and Chickpea Meal Prep Bowls
- To make pita bread croutons: Preheat the oven to 350 degrees F. Dice the pita bread into bite-sized pieces. I use about half a pita bread for each salad. On a large baking sheet, toss the pita bread with a drizzle of olive oil, salt, and Italian seasoning to taste. Bake the pita until browned and crispy, 5-7 minutes, flipping once. Pita croutons are best stored in an airtight container on the counter for up to 4 days.
- The salad measurements for each bowl are as follows: 1 large handful of greens, 1/3 cup of chickpeas, 1/3 cup of tomatoes, 1/3 cup of cucumber, 1/3 cup of bell pepper, 2 tablespoons of kalamata olives, 1-2 tablespoons of red onion, and 2 tablespoons of hummus.
- Pile everything in a refrigerator-friendly airtight container and store it in the refrigerator for 3-4 days. If using a delicate green like spring mix, store that separately, as it may not hold up with all the other vegetables.
- Enjoy with your favorite dressing! Link to my go-to Greek salad dressing recipe card above 🙂
Recipe Tips and Thoughts
- I enjoy each season’s different produce but am slightly biased toward summer produce. I love fresh tomatoes, peppers, and cucumbers and have been putting them into everything lately. They happen to go perfectly in these Greek Salad Meal Prep Bowls, but you can use any vegetables.
- I realize some people might think using chickpeas and hummus in the same dish is a little redundant, but it’s double the protein, and the textures are different, so I don’t see the problem with it. You could also experiment with using different hummus flavors to shake things up.
- I also love to serve mine with some toasted pita bread cubes because, let’s face it, I love my carbs! The pita bread adds a nice texture to the salad and acts like a crouton. When making this salad for meal prep, I like to leave the pita bread off until serving so it doesn’t get soggy.
- This recipe is vegan and gluten-free.
- Store these bowls in an airtight container in the fridge for 3-5 days.
- Find my favorite Greek Salad Dressing here.
I hope you all enjoy these Easy Greek Salad Meal Prep Bowls! They’ve been on repeat around here lately, and I love how easy they are to make!
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Vegan Meal Prep Ideas?
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Curried Chickpea Salad Meal Prep Bowls
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Roasted Summer Vegetable Meal Prep Bowls
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Easy Greek Salad Meal Prep Bowls
- Total Time: 27 minutes
- Yield: 2-4
Description
These Easy Greek Salad Meal Prep Bowls are full of flavor, vegetables and protein!
Ingredients
- Your favorite greens: you could use spring mix, romaine, spinach, baby kale, etc…
- Cherry tomatoes, diced
- Bell pepper, diced (you can use red, yellow or green)
- Cucumber, diced
- Red onion, diced
- Kalamata olives, sliced if preferred
- Cooked Chickpeas
- Hummus
- Pita bread
- Olive oil
- Salt
- Dried Italian seasoning
Instructions
- To make pita bread croutons: Pre-heat oven to 350 degrees F. Dice pita bread into bite size pieces. I use about 1/2 a pita bread for each salad. On a large baking sheet toss together pita bread with a drizzle of olive oil, salt and Italian seasoning to taste. Bake pita until browned and crispy, 5-7 minutes, flipping once. Pita croutons are best stored in an airtight container on the counter for up to 4 days.
- Salad measurements for each bowl: 1 large handful greens, 1/3 cup chickpeas, 1/3 cup tomatoes, 1/3 cup cucumber, 1/3 cup bell pepper, 2 tablespoons kalamata olives, 1-2 tablespoons red onion, 2 tablespoons hummus.
- Pile everything in a refrigerator friendly airtight container and store in the refrigerator for 3-4 days. If using a delicate green like spring mix, you will probably want to store that separately as it may not hold up with all the other vegetables.
- Enjoy with your favorite dressing! Link to my go-to greek salad dressing above recipe card 🙂
Notes
You can make as many or as few servings of these Greek salads as you like! I wouldn’t recommend keeping them in the refrigerator for more than 4 days.
This recipe would also be great as a big lunch or dinner salad that is not prepped in advance.
- Prep Time: 20 mins
- Cook Time: 7 mins
- Category: Meal Prep, Vegan
- Cuisine: Greek
can i use raw chickpeas in a can for this?
Do you mean canned chickpeas that have already been cooked?
Nothing beats a delicious Greek salad! I love the idea of these meal prep bowls because they simplify the process of creating salads when the time comes.My favorite is the traditional horiatiki that includes tomatoes, cucumbers, feta, olives, and onions.
I totally agree! That sounds delicious too!