Name: My Make-This-Right-Now Greek Salad Bowl
Prep time: 7 min
Cook time: 10 min
Total time: 17 min
Cuisine: Greek
Ingredients: 1/2 cup pitted Kalamata olives, halved; 1/2 cup feta cheese; 1 (8 oz.) jar sun-dried tomatoes; 2 cans chickpeas, drained and rinsed; Salad greens (as much as desired); 1 tbsp curry powder; 1 tbsp garlic powder; 2 tsp crushed red pepper flakes; Salt and cracked black pepper, to taste; 2 tbsp olive oil

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Why You’ll Love This Recipe

This Greek salad bowl is vibrant, nutritious, and bursting with bold flavors. The combination of roasted chickpeas with sun-dried tomatoes creates a hearty base, while feta cheese and kalamata olives bring richness and tang. It’s also highly customizable, comes together in under 20 minutes, and can be enjoyed as a light meal or a satisfying side dish.

My Make-This-Right-Now Greek Salad Bowl

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup pitted Kalamata olives
1/2 cup feta cheese
1 (8 oz.) jar of sun-dried tomatoes
2 cans of chickpeas
Salad (as much as you want)
1 tbsp curry powder
1 tbsp garlic powder
2 tsp crushed red pepper flakes
Salt and cracked black pepper to taste
2 tbsp olive oil

Directions

Preheat the oven to 400°F.
Spread the chickpeas onto a baking pan, drizzle with olive oil, and sprinkle with curry, garlic powder, red pepper flakes, salt, and black pepper. Add the sun-dried tomatoes to the pan.
Roast in the oven for 10 minutes.
Slice the pitted Kalamata olives in half.
Once roasted, separate the chickpeas and sun-dried tomatoes. Chop the tomatoes into smaller pieces.
Assemble the bowls by layering salad greens on the bottom, followed by feta cheese, olives, chickpeas, and sun-dried tomatoes.
Serve immediately and enjoy.

Servings and timing

This recipe makes 2 servings.
Prep time: 7 minutes
Cook time: 10 minutes
Total time: 17 minutes

Variations

Add cucumber, cherry tomatoes, and red onion for more crunch and freshness.
Swap chickpeas for roasted lentils or white beans for a different texture.
Use flavored feta, such as herbed or marinated varieties, for an extra kick.
Add grilled chicken, shrimp, or tofu to make it a heartier protein-packed meal.
Substitute baby spinach or arugula for the salad greens.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keep the roasted chickpeas separate from the salad greens to avoid sogginess.
Reheat chickpeas in a skillet or oven until warmed through before adding them back to the salad.
The salad is best enjoyed fresh, but chilled leftovers can also be eaten cold.

FAQs

Can I make this salad bowl ahead of time?

Yes, you can prep the ingredients ahead and assemble just before eating to keep everything fresh.

Do I need to peel the chickpeas before roasting?

Peeling is optional, but removing the skins can make them crispier.

Can I use fresh tomatoes instead of sun-dried?

Yes, but sun-dried tomatoes provide a deeper flavor. Fresh tomatoes will make the salad lighter.

What type of lettuce works best?

Romaine, mixed greens, or spinach all work well in this bowl.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I make this vegan?

Yes, simply omit the feta or replace it with a dairy-free cheese alternative.

How can I make the chickpeas extra crispy?

Dry them well before roasting and add a little more olive oil for extra crunch.

Can I add a dressing?

Yes, a simple lemon-olive oil dressing pairs perfectly, though the roasted ingredients add plenty of flavor on their own.

How long do roasted chickpeas stay crispy?

They stay crispy for a few hours but may soften once stored. Reheating helps restore crispness.

Can I double this recipe?

Absolutely, just increase the ingredient quantities and use a larger baking pan.

Conclusion

This Make-This-Right-Now Greek Salad Bowl is fresh, flavorful, and incredibly easy to prepare. With roasted chickpeas, tangy sun-dried tomatoes, briny olives, and creamy feta, every bite is satisfying. Whether you enjoy it as a quick lunch, a weeknight dinner, or a side dish for a larger meal, this recipe is sure to become a favorite in your rotation.

Lily