This vegan Mediterranean Buddha bowl is packed with real, nutritious ingredients and finished with a simple tahini dressing. It makes a satisfying lunch or dinner and comes together in under 30 minutes.
I love a hearty salad — lots of vegetables, healthy fats, and protein. This Mediterranean Buddha bowl delivers on flavor and satiety every time.
While I’m not strictly vegan, I enjoy plant-based meals often. This bowl gets most of its protein from roasted chickpeas, which provide roughly 12 grams of protein per serving. If you prefer an animal protein, air-fryer salmon or grilled chicken would pair beautifully with these flavors.
When I have extra time, I like to bake almond flour biscuits to serve alongside, and maybe a light vegan dessert to finish the meal.
Recipe Features
- Fresh ingredients – a mix of Mediterranean produce, avocado, hummus, herbs, and a creamy tahini dressing for bright, balanced flavor.
- Filling – plant-based protein plus healthy fats from avocado and olives keep you satisfied.
- Gluten free & vegan – naturally gluten free and vegan when using certified products.
Ingredients
Ingredient Notes
A complete ingredient list with amounts appears in the recipe card below. Notes and tips are included here for selecting the best versions.
Roasted chickpeas – roasted chickpeas add crunch and deep flavor. If you’re short on time, drained and patted-dry canned chickpeas work fine.
Olives – Kalamata olives add a classic Mediterranean touch, though black olives or another favorite variety can be used instead.
Hummus – regular hummus works well; try flavored hummus if you want more variety. Tip: choose hummus made with olive oil rather than refined oils when possible.
Mixed greens – a spinach/arugula blend or any greens you prefer are fine. If possible, opt for organic greens, since leafy greens often appear on pesticide watchlists.
Tomatoes & red bell pepper – both are flavorful additions; buy organic when you can.
Parsley – fresh parsley brightens the bowl. Swap for cilantro or another favorite herb if preferred.
Tahini – use a smooth, pourable tahini for a creamy dressing. Stiffer tahini paste will make dressing preparation more difficult.
Assembling the Bowls
STEP 1: Divide the mixed greens among bowls, then add roasted chickpeas and chopped vegetables.
STEP 2: Add sliced avocado, a dollop of hummus, and chopped parsley. Whisk the tahini dressing ingredients together in a small bowl and drizzle over each bowl.
Enjoy this flavorful Mediterranean Buddha bowl!
Tips & Notes
Start by roasting the chickpeas: Pop chickpeas in the oven first so they can crisp while you prep the remaining ingredients.
Add-ins: Swap or add vegetables such as zucchini, artichoke hearts, or roasted broccoli. To include grains, stir in cooked quinoa or brown rice.
Swap the dressing: If you prefer a vinaigrette, a lemon-honey or simple olive oil-lemon dressing pairs nicely.
Meal prep: These bowls are best fresh, but you can prep components ahead: store dressing separately in the fridge, chop vegetables, and pack greens, veggies, olives, chickpeas, and parsley in single-serving containers. Add hummus, avocado, and dressing just before eating. Chickpeas will lose crunch over time; prepare no more than two days ahead for best quality.
FAQs
Roasted chickpeas add extra flavor and texture, but you can use drained, patted-dry canned chickpeas if you’re short on time.
Extra-virgin olive oil combined with hummus makes a simple creamy dressing. A Greek-style vinaigrette is also a good alternative.
If you don’t need the bowl to be vegan, grilled or baked chicken or salmon are excellent choices. You can add them in place of or alongside the chickpeas.
More Salad Recipes For You to Try
If you enjoy salads, try these other recipes for more ideas.
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Healthy Cashew Chicken Salad with Apples (Dairy-Free)
-
Zesty Southwest Quinoa Salad (with avocado)
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Kale and Brussels Sprouts Salad
-
Healthy Broccoli Salad
I Love Hearing From You!
If you try this recipe, please leave a rating or comment below — I appreciate your feedback. Share a photo on social media and tag @CleanPlateMama if you like.
Eat Clean. Be Well!
-Sara
Vegan Mediterranean Buddha Bowl (w/ tahini dressing)
Ingredients
For the Salad
- 3–4 cups mixed greens
- 1 cup roasted chickpeas
- 1 small red pepper, chopped
- 1/4 red onion, chopped
- 1/2 cucumber, chopped
- 1/4 cup cherry tomatoes, halved
- 1/4 cup pitted Kalamata olives
- 1/4 cup chopped fresh parsley
- 1 avocado
- 1/4 cup hummus
For the Dressing
- 3 tbsp tahini
- 1 tbsp lemon juice (about 1/2 lemon)
- 2 tbsp cold water (plus more to thin as needed)
- 1/2 tsp garlic powder
- 1/4 tsp fine sea salt
- Pinch of ground cumin
Instructions
- Divide greens, chickpeas, peppers, onion, cucumber, tomatoes, olives, and parsley between two bowls or plates.
- Slice the avocado and add half to each bowl. Add a spoonful of hummus to each bowl.
- Whisk the tahini, lemon juice, water, garlic powder, salt, and cumin in a small bowl. Add water a teaspoon at a time until you reach a pourable consistency. Taste and adjust seasonings as needed.
- Drizzle dressing over each bowl.
- Serve and enjoy.
Notes
You can adjust ingredient amounts to taste. Add extra olives or vegetables as desired. These bowls are best fresh, but components can be prepped in advance. Store dressing separately in the fridge. Pack greens, vegetables, olives, chickpeas, and parsley in single-serving containers and add hummus, avocado, and dressing just before eating. Leftovers keep up to 2 days.
Nutrition
Carbohydrates: 50 g |
Protein: 18 g |
Fat: 35 g |
Fiber: 19 g