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

Greek Power Bowls

  • 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

Keywords: greek power bowls, mediterranean power bowls, vegetarian power bowls