This 10-Min Mediterranean Bowls recipe is fresh, filling, and fast — the kind of meal that feels effortless but still looks beautiful. Packed with protein, grains, and veggies, it’s one of my go-to dinner hacks when I need something satisfying now. 👇👇
Why I Love This Recipe
- Ready in 10: No stove time if your quinoa and chicken are prepped.
- Fresh flavor, zero stress: Bright lemon, creamy tzatziki, crunchy veggies.
- Endlessly flexible: Swap proteins, grains, or go dairy-free.
- Meal prep friendly: Assemble in minutes using fridge and pantry staples.
Andi’s Note
When dinner feels overwhelming, this bowl saves me. I’ll often keep a container of cooked quinoa, shredded chicken, and jars of artichokes or sun-dried tomatoes on standby. I throw it together, drizzle with lemon + olive oil, and call it “done.” It feels fresh, satisfying, and way less chaotic.
The Dinner Hack You’ll Actually Use
This recipe is a perfect Dinner Hack — the kind that saves you on nights when cooking feels impossible.
Think of it as a mix-and-match system: a base of grains, a protein, some veggies, and something creamy or saucy to tie it all together. Once you learn this formula, you can swap ingredients endlessly and dinner never feels like a chore.
For more ideas like this, check out my Emergency Dinners collection — a lifesaver for those “I forgot to plan” nights.
Ingredients
Marinated Chickpeas
- 1 cup canned chickpeas, rinsed & drained
- 1 tsp olive oil
- 1 tsp lemon juice
- ½ tsp salt
- ¼ tsp ground black pepper
For the Bowls
- Handful of arugula (or substitute spinach, romaine)
- 1 cup cooked quinoa (or alternate grain)
- 1 cup shredded cooked chicken (use store-bought rotisserie chicken or shred your own)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, quartered
- ¾ cup chopped marinated artichoke hearts
- ¼ cup sun-dried tomatoes, chopped
- 1 cup tzatziki
- ½ cup crumbled feta
- Olive oil (for drizzling) - optional
- Freshly squeezed lemon juice - optional
- Salt & pepper, to taste
Pro tip: Prep your quinoa, chicken, and chopped veggies earlier in the week — then this bowl takes almost no time at all.
How To Make 10-Min Mediterranean Bowls 👇👇
STEP 1: Marinate the Chickpeas
In a small bowl, combine 1 cup chickpeas, 1 tsp olive oil, 1 tsp lemon juice, ½ tsp salt, and ¼ tsp pepper. Toss to coat. Let them sit while you prep everything else.
Bonus: Add a pinch of smoked paprika or cumin if you want extra flavor.
STEP 2: Prep the Good Stuff
Chop 1 cup cherry tomatoes, 1 cup cucumber, ¾ cup artichoke hearts, ¼ cup sun-dried tomatoes, and ⅓ cup olives (if using).
Shred 1 cup cooked chicken and fluff 1 cup cooked quinoa so it’s ready to scoop.
STEP 3: Assemble the Bowls
Add a handful of arugula to each bowl. Top with ¼ cup quinoa, ¼ cup chicken, and even portions of the chopped veggies and chickpeas.
STEP 4: Finish & Serve
Add a ¼ cup scoop of tzatziki, sprinkle feta, drizzle olive oil, and finish with a squeeze of lemon juice.
Season with salt and pepper. Garnish with herbs and serve immediately.
💡 Tip: If you prefer a warm contrast, microwave the chickpeas or quinoa for 20–30 seconds before adding.
Variations & Add-Ins
- Protein swaps: Use tuna, salmon, grilled shrimp, tofu, or roasted chickpeas.
- Greens: Swap arugula for spinach, kale, or romaine.
- Dairy-free: Skip feta and tzatziki or use dairy-free versions.
- Add-ins: Kalamata olives, roasted red peppers, avocado slices, or a drizzle of balsamic glaze.
- Grain swaps: Brown rice, farro, or couscous all work perfectly.
For more Mediterranean flavors, try my Mediterranean orzo salad, white bean salad, and pesto chicken skewers.
Make-Ahead, Meal Prep & Storage Tips
- Prep ahead: Cook quinoa, chop veggies, and shred chicken up to 2 days ahead.
- Store smart: Keep greens and tzatziki separate until serving.
- Assemble when ready: Combine everything right before eating to keep it fresh.
- Meal prep tip: Store each component in airtight containers for quick grab-and-go lunches.
Serving Ideas
- Serve with warm pita bread or flatbread for dipping.
- Add roasted veggies like zucchini or bell peppers.
- Pair with my Grace Nights recipes when you want dinner to be easy on purpose.
- Try with Tomato Bruschetta or Garlic Parmesan Knots for an Italian twist.
Recipe Tips
- Balance flavors. Lemon and olive oil keep it bright.
- Texture matters. Add crunch with crispy chickpeas, nuts, or seeds.
- Keep it simple. These bowls are forgiving — use what you have.
- Good olive oil = big flavor. Drizzle, don’t drown.
How To Store Leftovers
- Store ingredients separately (especially greens and tzatziki).
- Keeps up to 2 days in the fridge.
- Reheat quinoa or chickpeas slightly before serving if desired.
- Finish with a squeeze of lemon juice for freshness.
Make It a Dinner Rhythm Meal Plan
This bowl fits perfectly inside my Dinner Rhythm Blueprint — it’s an easy Anchor Meal that can carry you through multiple nights:
- Day 1: Serve the bowl fresh with tzatziki and lemon.
- Day 2: Wrap leftovers in pita or tortillas for a grab-and-go meal.
- Day 3: Toss leftovers with cooked pasta for a quick Mediterranean pasta salad.
If you haven’t yet, grab the Dinner Rhythm Blueprint — it’ll show you exactly how to reuse ingredients through the week and finally end that 5 PM dinner panic.
FAQs
Yes — skip chicken and feta, and use chickpeas or tofu with dairy-free tzatziki or lemon-tahini.
Yes, as long as your grains and toppings are gluten-free.
Use hummus, Greek yogurt with lemon and garlic, or lemon-tahini sauce.
Yes — just store components separately and assemble right before eating.
Yes! Roast or air-fry for 8–10 minutes for extra crunch.
10-Min Mediterranean Bowls
Ingredients
Marinated Chickpeas
- 1 cup canned chickpeas - rinsed and drained
- 1 tsp olive oil
- 1 tsp lemon juice
- ½ tsp salt
- ¼ tsp ground black pepper
For The Bowls
- Handful of arugula
- 1 cup cooked quinoa
- 1 cup shredded cooked chicken
- 1 cup cherry tomatoes - halved
- 1 cup cucumber - quartered
- ¾ cup chopped marinated artichoke hearts
- ¼ cup sun-dried tomatoes - chopped
- 1 cup tzatziki
- ½ cup crumbled feta
- Drizzled olive oil
- Freshly squeezed lemon juice
- Salt and pepper - to taste
Instructions
Marinate the Chickpeas
- In a small bowl, combine the chickpeas with 1 tsp olive oil, 1 tsp lemon juice, ½ tsp salt, and ¼ tsp black pepper. Toss to coat and set aside while you prep the other ingredients.
Assemble the Bowls
- Divide arugula between bowls. Top each with cooked quinoa, shredded chicken, cherry tomatoes, cucumber, artichoke hearts, sun-dried tomatoes, and the seasoned chickpeas.
Finish and Serve
- Add a generous scoop of tzatziki to each bowl. Sprinkle with crumbled feta, then drizzle with a bit of olive oil and a squeeze of lemon juice. Season with salt and pepper to taste. Serve immediately.
Recipe Notes:
- Make it dairy-free: Swap tzatziki and feta for dairy-free versions or use hummus.
- Add crunch: Sprinkle roasted chickpeas, pine nuts, or pepitas.
- Use what you have: Any cooked grain (brown rice, farro, couscous) works.
- Store smart: Keep greens and tzatziki separate until serving.
- Make it your own: Add roasted peppers, avocado, or fresh herbs.
- Store components separately in airtight containers for up to 2 days.
- Keep tzatziki and greens separate to prevent sogginess.
- Reheat quinoa or chickpeas slightly before serving.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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