This vegan Greek Buddha Bowl makes a quick, healthy, and delicious lunch or dinner. Made with chickpeas, couscous, and an array of Mediterranean veggies, this nourishing bowl is topped with a simple hummus vinaigrette. Perfect for meal prepping and packed lunches, too!

PREP TIME1 0 mins

TOTAL TIME 10 mins

COURSE Lunch, Main Course, Salad

CUISINE Greek, Mediterranean


CALORIES 418 kcal


  • 1/2 cup uncooked whole wheat couscous
  • 1 cup canned chickpeas
  • 1 1/2 cup cucumber, sliced into half moons (about half of an English cucumber)
  • 1 cup cherry tomatoes
  • 2 cups mixed greens
  • 1/2 cup kalamata olives
  • 1/2 cup hummus dressing


  • Cook the couscous according to package directions.
  • Drain and rinse the chickpeas. Wash and cut the cucumber into half-moon slices. Wash the cherry tomatoes.
  • Follow the linked instructions to make the hummus dressing.
  • Add one cup of greens to each bowl. Divide the cooked couscous, chickpeas, cucumber slices, tomatoes, and olives equally between the bowls. Drizzle with the hummus dressing.
  • Serve right away and enjoy!


  • This recipe makes about 2 buddha bowls. The vegetable measurements are approximate. When I make this for lunch, I don’t usually measure anything except the couscous.
  • I like using my homemade hummus dressing with this bowl, but you could substitute with any storebought or homemade dressing you prefer.
  • You can double this recipe and meal prep 4 days of lunches.
  • I really like olives! But if you wanted to reduce the fat and calories in this dish, using half the amount of olives would be a good place to start.


Calories: 418kcalCarbohydrates: 61gProtein: 17gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 1011mgPotassium: 711mgFiber: 12gSugar: 3gVitamin A: 1054IUVitamin C: 30mgCalcium: 107mgIron: 4mg