These Vegetarian Greek Power Bowls are packed with farro, marinated chickpeas, feta and veggies for a bowl that you’ll want to eat over and over again! These bowls are also perfect for meal prep and can be made ahead of time!

A greek power bowl with chickpeas, cherry tomatoes, olives and cucumber

Vegetarian power bowls with a greek twist

There’s nothing I love more than a meal made in a bowl. One-bowl meals are such an easy go-to for effortless lunches and dinners that are packed with protein, fibre and healthy carbs that will keep you feeling full and satisfied. Plus who doesn’t love eating a meal in a bowl? If you ask me I’ll pick a bowl over a plate any day!

These Greek Power Bowls are a Greek-inspired recipe made vegetarian. Each bowl is packed with over 20 grams of plant-based protein and 13 grams of fibre, so you can rest assured that you won’t be left feeling hungry like you would with some other salad bowls. If you’re looking for other Mediterranean-style salads make sure to try this Chickpea salad and this Quinoa Salad next!

This recipe is also extremely versatile, so feel free to swap out any ingredients, or add in any additional vegetables you love!

Ingredients & substitutions

A flat lay of ingredients for a greek power bowl
  • Marinated Chickpeas: making marinated chickpeas for this recipe is a MUST. Trust me, don’t skip out and just use regular chickpeas.
  • Farro: I love this ancient grain for its nutty flavour and slightly chewy texture. If you prefer you can also use quinoa or brown rice.
  • Cherry Tomatoes: Any tomatoes will work here! You could even substitute for sundried tomatoes if you prefer.
  • Cucumber: any type of cucumber chopped will work here. Make sure to slice the cucumber into bite-sized pieces.
  • Red Onion: This gives the bowl a little kick to them. You could also use green onions, shallots or chives.
  • Kalamata Olives: You can’t have a Greek-inspired recipe without olives in it! Go for pitted kalamata olives so you don’t have to remove the pits.
  • Feta cheese: If you can find some, go for double-creamed feta cheese. This type of feta is much creamier and more delicious than most pre-packaged feta from the grocery store

How to make Greek Power Bowls

Start by marinating the chickpeas in a bowl. It’s best to let the chickpeas marinate for at least 30 minutes. You can also prep the chickpeas ahead of time and let them marinate overnight.

While the chickpeas marinate, slice, chop and prep the rest of the ingredients for the power bowls. Then it’s time to assemble by layering everything into a bow.

Expert tips

  • Let the chickpeas marinate for at least 30 minutes to absorb the flavour of the marinade. The longer you let the chickpeas sit, the more flavorful they will be. If you have the time you can even prepare the chickpeas a day in advance and let them sit in the fridge overnight.
  • Cook the farro in vegetable broth. This will give you farro that is much more flavorful and tasty.
  • If you are meal prepping this recipe, rather than assembling it into bowls, assemble directly into storage containers.

More bowls to try

chickpeas, vegetables, and olives in a white bowl

If you tried these Greek Power Bowls or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on PinterestInstagram and Facebook for even more deliciousness!

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A greek power bowl with chickpeas, cherry tomatoes, olives and cucumber

Greek Power Bowls

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  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: Greek
  • Diet: Vegetarian


These Vegetarian Greek Power Bowls are perfect for a healthy lunch or dinner and are great for meal prep!


Units Scale

Marinated Chickpeas

  • 14 oz can of chickpeas, drained and rinsed
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar (can sub white wine or sherry vinegar)
  • 1 tsp minced garlic
  • 2 tbsp finely chopped parsley
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper


  • 1 cup farro, cooked according to package directions
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup chopped cucumber
  • 1/3 cup kalamata olives
  • 1/3 cup crumbled feta cheese
  • 1/4 cup sliced red onion
  • Lemon wedge (optional)


  1. Marinade the chickpeas: Mix the olive oil, red wine vinegar, garlic, herbs and seasoning together in a bowl. Then add the chickpeas and mix them together. Let the chickpeas sit while you prepare the rest of the ingredients*
  2. Assemble the bowls: Layer some farro on the bottom of the bowls, and top with the marinated chickpeas, vegetables, and feta. Optionally serve with a wedge of lemon.


*The longer the chickpeas sit in the marinade, the more flavorful they’ll be. You can also prep the chickpeas a day ahead of time and let them sit in the fridge overnight.

Cook the farro in vegetable broth. This will give you farro that is much more flavorful and tasty.


  • Serving Size: 1/2 recipe
  • Calories: 600
  • Sugar: 4.1g
  • Sodium: 400mg
  • Fat: 26g
  • Saturated Fat: 5g
  • Carbohydrates: 63g
  • Fiber: 13.6g
  • Protein: 21.5g