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My Favorite Go-to Mediterranean Bowl
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My Favorite Go-to Mediterranean Bowl



Shauna Davis

Hey guys! Welcome back to my kitchen, if you will. Today, I am so excited to share with you one of my all time favorite, go-to recipes that has truly become a staple in my weekly routine. What I love most about this recipe is that it’s even better leftover. So, I always make double and have the leftovers the next night! Additionally, the ingredients are so versatile, so, if something doesn’t resonate with your taste buds then just swap it out!


For the base and toppings:

  • 1/4-1/2 english cucumber, sliced and cut into 4th’s
  • 1/2 cup grape tomatoes, sliced in 4th's
  • 1/4 cup kalamata olives, pitted and halved
  • Handful of Italian parsley leaves, chopped
  • 1/4 cup crumbled feta cheese
  • 1/2 cup cooked pearled couscous
  • 1 can chickpeas, rinsed and drained

For the chickpeas:

  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon lemonpepper
  • 1 clove garlic, minced

For the dressing:

  • Zest of one lemon
  • 4 tablespoons freshly squeezed lemon juice (I always put more!)
  • 1 tablespoon red wine vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon mustard
  • 1/2 teaspoon dried oregano


  1. Preheat the oven to 400°F (200°C).
  2. Cook the couscous per packaged directions.
  3. In a bowl, mix together the chickpeas, olive oil, salt, cumin, chili powder, lemon pepper and minced garlic until the chickpeas are coated evenly.
  4. Spread the chickpea mixture onto a baking sheet in a single layer and bake for 25 minutes (or until crispy), tossing at the halfway mark.
  5. While the chickpeas are baking, we will prepare the salad ingredients.
  6. In a bowl, combine the diced english cucumber and diced tomatoes (these should be about an even ratio).
  7. Set aside the chopped Italian parsley leaves, halved kalamata olives, and crumbled feta cheese.
  8. In a small bowl, whisk together the lemon juice, lemon zest, red wine vinegar, olive oil, honey, mustard, and oregano until the dressing is smooth (a salad dressing shaker also works well).
  9. Once the couscous and chickpeas are done you can begin to layer your bowl: couscous, chickpeas, cucumber and tomato mixture, kalamata olives, feta cheese, and parsley.
  10. Drizzle the dressing over the salad and enjoy!

Tips and Tricks

These ingredients are versatile and easy to swap out, add to, or omit. You can also add an additional something to make it yours, for example, add in some radishes or red onion for additional veggies. Want more protein? Add some blackened or grilled chicken breast, shrimp or even avocado! 

I hope you enjoy this mediterranean bowl as much as I do! The crunchy chickpeas and tangy dressing make this dish delish! Remember, cooking is about joy and exploration, so don’t hesitate to put your own twist on this recipe and share how you have adapted and made this yours! Happy cooking!

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