Description
These Easy Greek Salad Meal Prep Bowls are full of flavor, vegetables and protein!
Ingredients
- Your favorite greens: you could use spring mix, romaine, spinach, baby kale, etc…
- Cherry tomatoes, diced
- Bell pepper, diced (you can use red, yellow or green)
- Cucumber, diced
- Red onion, diced
- Kalamata olives, sliced if preferred
- Cooked Chickpeas
- Hummus
- Pita bread
- Olive oil
- Salt
- Dried Italian seasoning
Instructions
- To make pita bread croutons: Pre-heat oven to 350 degrees F. Dice pita bread into bite size pieces. I use about 1/2 a pita bread for each salad. On a large baking sheet toss together pita bread with a drizzle of olive oil, salt and Italian seasoning to taste. Bake pita until browned and crispy, 5-7 minutes, flipping once. Pita croutons are best stored in an airtight container on the counter for up to 4 days.
- Salad measurements for each bowl: 1 large handful greens, 1/3 cup chickpeas, 1/3 cup tomatoes, 1/3 cup cucumber, 1/3 cup bell pepper, 2 tablespoons kalamata olives, 1-2 tablespoons red onion, 2 tablespoons hummus.
- Pile everything in a refrigerator friendly airtight container and store in the refrigerator for 3-4 days. If using a delicate green like spring mix, you will probably want to store that separately as it may not hold up with all the other vegetables.
- Enjoy with your favorite dressing! Link to my go-to greek salad dressing above recipe card 🙂
Notes
You can make as many or as few servings of these Greek salads as you like! I wouldn’t recommend keeping them in the refrigerator for more than 4 days.
This recipe would also be great as a big lunch or dinner salad that is not prepped in advance.
- Prep Time: 20 mins
- Cook Time: 7 mins
- Category: Meal Prep, Vegan
- Cuisine: Greek
