Otherwise known as…your plant-based meal prep of the week!

Guys, I know I always say this, but I am OBSESSED with this meal. It is so easy, filling and nutritious. Garbanzo beans are one of my favorite plant-based proteins and dressing them up with these Mediterranean flavors just makes them next level.

Another amazing thing this recipe has going for it? So many pantry staples! Roasted red peppers, marinated artichoke hearts, canned garbanzo beans, sun-dried tomatoes and kalamata olives. These are all things I keep in my pantry regularly making this meal a nutritious option that can come together in a flash, even when I’m running low on fresh food.

This recipe is perfect for prep ahead, it holds up really well. Then, when you want to serve you can add extra greens, cucumbers, brown rice or quinoa, balsamic glaze, whatever you want! The marinated chickpeas are AMAZING on their own but I paired them with some quinoa and fresh arugula to make this a well-rounded meal.

So have I convinced you to make this yet!? Bursting with flavor, fiber and nutrients- I am so excited to eat this all week long!

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Mediterranean Chickpea Glow Bowls

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  • Author: Erica
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Lunch
  • Diet: Vegetarian


These balanced bowls are so filling, flavorful and nutrient-dense they will make you GLOW! The marinated chickpeas are perfect for meal prep, you can throw a pile on fresh greens for a perfect salad.



Marinated Chickpeas

  • 2 cans garbanzo beans, drained and rinsed
  • 1 12oz jar marinated artichoke hearts, chopped
  • 1 12oz jar roasted red peppers, chopped
  • 5 sundried tomatoes in olive oil, thinly sliced
  • 1/3 cup kalamata olives, sliced
  • 1/3 cup green onions or fresh parsley
  • 3oz feta, crumbled


  • juice of one whole lemon
  • 5 tablespoons extra virgin olive oil (or the oil from the sun-dried tomatoes)
  • 2 cloves garlic, minced
  • 2 teaspoons honey
  • 1 teaspoon dried oregano
  • 1/4 teaspoon each kosher salt and fresh cracked pepper

For serving

  • Fresh greens like arugula, spinach, baby kale
  • Whole grain like brown rice, quinoa or barley 
  • Balsamic glaze (my favorite brand is Nonna Pias)



Combine all ingredients in a large bowl. Drizzle with dressing and toss to combine.


Whisk all ingredients until well combined. Taste and season with addition salt, pepper, honey, if needed.


Serve marinated garbanzo beans over greens and/or grains and top with a generous drizzle of balsamic glaze.


Make it vegan: leave out the feta or use a vegan cheese substitute. Use agave instead of honey.

Nutrition information is an estimate- values might vary depending on brands used. (nutrition information is calculated using 4 cups arugula and 1 cup quinoa)


  • Serving Size: 1/6 of recipe
  • Calories: 464
  • Sugar: 4g
  • Sodium: 1082mg
  • Fat: 20g
  • Carbohydrates: 51g
  • Fiber: 12g
  • Protein: 15g
  • Cholesterol: 10mg