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Get ready for a punchy, spicy meal loaded with fresh stuff and a ton of flavor. You won’t believe how easy this is to throw together, and it’s always a favorite when I need something quick but truly filling. This is my usual choice on busy days, and the best part is how easy it is to switch up the toppings. It’s a sure thing every single time, especially if you’re loading up lunches ahead of time
This all started on a Sunday when I was bouncing from one thing to the next. Now I just double up so I’ve got enough for the whole busy week
Bright Ingredients
- Avocado: super creamy and just the thing if you grab one that’s barely soft
- Cabbage: slice it thin for crunch that’ll last, holds up to all the dressing
- Lemon juice: adds serious zip, fresh squeezed always wakes everything up
- Parsley: brings tons of green flavor and color, get flat-leaf if you can
- Scallions: mild onion vibes, eyes peeled for tops that are vibrant and green
- Cucumber: keeps things crisp and cool, peel it if you like it tender
- Tomatoes: look for plump and firm, brings juicy sweetness to every bite
- Olives: salty and rich—any type works, just find ones that look fresh
- Olive oil: helps all the flavors blend, go with extra virgin for that awesome aroma
- Tomato paste: deepens the taste, grab double concentrate for extra oomph
- Garlic cloves: freshly chopped gives the best punch, only buy firm ones
- Crushed red pepper: brings just enough heat, turn it up or down how you like
- Dried mint: quick herbal kick, great dried or smash up your own from fresh
- Chickpeas: the base for protein and bite, canned is easiest—just rinse them
- Salt and pepper to taste: flaky salt and cracked black pepper make it pop
- Hummus: pulls everything together, homemade is awesome but your fave store brand works too
Easy Instructions
- Bowl Assembly:
- Spoon some of the cabbage mixture into each bowl first. Next, add your seasoned chickpeas, then the tomato-cucumber-herb salad. Place olives generously on top, set creamy avocado slices on the side, and leave a big scoop of hummus right in the middle
- Tomato Cucumber Salad:
- Finely dice cucumber, parsley, scallions, and tomatoes. Toss them together in a mixing bowl with a drizzle of olive oil and a pinch of salt until everything’s glistening and mixed up nicely
- Cabbage Dressing:
- Add minced garlic, olive oil, lemon juice, and a sprinkle of salt to the cabbage in a large bowl. Mix it well so it gets a bit softer and totally coated
- Chickpea Prep:
- Drizzle olive oil in a skillet over medium heat. Pour in rinsed chickpeas, dried mint, a couple of minced garlic cloves, a shake of crushed red pepper, and a hefty spoon of tomato paste. Keep stirring for about three or four minutes until everything’s coated, golden, and smells amazing. Add salt and pepper if you’re feeling it
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I get excited for the first couple of bites where the tomato mix and hummus swirl together. My nephew started calling this the ‘salad party’ and that’s just what everyone calls it now
Smart Storage
If you’re prepping ahead, stash each layer in its own sealed container in the fridge. Only mix them together right before you eat. Wait to dress the tomato-cucumber mix until the last minute so it stays snappy all week
Swaps & Options
No chickpeas? White beans or lentils do just as well for protein. Out of mint? Try some dill or a sprinkle of dried oregano. Any olive works here, and if you’re good with dairy, swap out avocado for a scoop of thick plain Greek yogurt
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Ways to Serve
It’s awesome with warm pita or paired with crisp falafel if you want a little extra comfort. You can also toss it onto some hot quinoa or farro for more filling power
Background Story
Mediterranean eats revolve around heaps of veggies, fresh herbs, and healthy olive oil. Dishes like this one are all about mixing what you’ve got and loving the bold, satisfying bites. It all goes back to family meals from Greece and the Levant—bright, big flavors that keep everyone happy
Frequently Asked Questions About Recipes
- → Is dried mint okay to use instead of fresh mint?
Totally! If you’ve only got fresh mint, chop it up small and use about three times more since it’s got a lighter flavor.
- → What's an easy way to prep these bowls for the week?
Pack everything by itself—especially keep the salad plain and hold off on chopping tomatoes until you need them. Toss it all together right before eating for the best crunch.
- → Which other proteins work in these bowls?
Switch it up by trying cooked lentils or white beans. Both are awesome and give you different textures.
- → Are all the ingredients vegan and gluten-free?
Yep—everything here is plant-based and naturally has no gluten, so it works great for gluten-free and vegan eaters.
- → Got any fun topping ideas for more flavor?
Add feta for a tangy touch, mix in roasted red peppers, or toss on some toasted pine nuts for bigger taste and crunch.