This Mediterranean mezze bowl combines a variety of hummus, tzatziki, roasted chickpeas, fresh and pickled veggies, and fresh herbs, served with some pita bread. It makes for a nourishing and satisfying vegetarian meal, loaded with Mediterranean and Middle Eastern flavors.
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Mezze bowls are part of my regular rotation menu for lunch, and they have been for years! I love everything about them: they’re full of Mediterranean flavors, nourishing, and super versatile. You can create a new mezze bowl variation week after week, depending on what you have at hands, so you never ever get tired of it.
I kept this version simple, with some roasted chickpeas as the base. Then all you need to do is to add an assortment of dips, houmous, fresh veggies, olives and serve with a drizzle of olive oil all over and some pita bread. It’s really that simple.
Mediterranean mezze bowl components
- Roasted chickpeas. This is a very simple technique that yields some slightly crispy chickpeas with smoked flavors. Chickpeas are the nutritious plant-based protein source of this bowl.
- Hummus. Depending on your priorities, you can make your own hummus or go for store-bought. If choosing this last option, make sure you choose high quality hummus, preferably freshly made by and in the store.
- Tzatziki. While relatively quick and easy to prepare, I admit I usually go for store-bought. But I must admit I should really work on my own recipe as I find homemade tzatziki much, much better than store-bought.
- Cucumber + cherry tomatoes + avocado. A portion of fresh veggies is a must in a mezze bowl. I usually go for cucumber and cherry tomatoes, and I sometimes add some red onions too. Avocado is optional but it is a great source of healthy fat.
- Fresh cilantro. Or fresh herbs in general. While cilantro is my first choice, I also like a combo of mint-cilantro, chopped. For those who absolutely dislike cilantro, basil is fine too.
- Pita bread. I made pita chips out of pita bread. You can choose to do the same or simply serve the mezze bowl with some fresh pita bread.
How to serve mezze bowl: warm or cold?
Ideally, I would do a mix of both warm components (the roasted chickpeas, the pita chips) and some cold components (the dips, veggies, olives, etc.). But you can absolutely eat this Mediterranean bowl cold, or simply reheat the roasted chickpeas slightly before serving, either in the microwave or in a sauté pan. I prefer this last option as it helps the chickpeas to remain crispy.
Can you meal prep this mezze bowl?
Absolutely! You can make the different preparations in advance and store them separately in airtight containers in the refrigerator for up to 5 days. When it comes to the pita bread, you can also make the chips in advance, wrap in foil, and store on the countertop. Or just go for a side of fresh pita.
Make your own mezze bowl
Feel free to complete your mezze bowl by adding different components. Here are just a few ideas: roasted red pepper hummus, homemade baba ganoush (eggplant dip), harissa cauliflower walnut dip, or maybe a roasted cauliflower hummus for something slightly different.
You can also add thinly sliced red onions, or pickled onions, a mix of greens, some feta cheese or grilled halloumi, roasted red peppers, and even some falafel. Also, feel free to add a base of quinoa, rice, bulgur, couscous or even pearl couscous.
You may also like…
- Mediterranean Vegetable Quiche with Feta
- Romesco Pearl Couscous Bowl with Halloumi
- Green Goddess Quinoa Salad
- Mediterranean Chickpea Zoodles
- Mediterranean Chickpea Couscous Salad
Mediterranean Mezze Bowl
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salads & Bowls
- Diet: Vegetarian
This Mediterranean mezze bowl combines a variety of hummus, tzatziki, roasted chickpeas, fresh and pickled veggies, and fresh herbs, served with some pita bread.
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We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the mezze bowl:
- 1 can (400g) chickpeas, drained and rinsed
- 1 Tablespoon paprika powder + more for serving
- 2 cloves garlic, minced
- Salt and freshly ground pepper
- 2 Tablespoons olive oil, divided + more for serving
- 4–5 pita bread
- 1 ⅓ cup (320g) hummus
- 1 ⅓ cup (330g) tzatziki
- 1 English cucumber, sliced
- 1 pound (450g) cherry tomatoes, halved
- 2 avocadoes, halved and pitted
- 1 handful green olives, pitted or not
- 1 handful black kalamata olives, pitted or not
- 1 handful fresh cilantro, chopped
For the vinaigrette:
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon Za’atar (or thyme, or Italian seasoning)
- Salt and freshly ground pepper
Instructions
- Start with the chickpeas. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Meanwhile, blot chickpeas with a paper towel to dry them. Transfer to a mixing bowl, and toss with paprika powder, 1 clove garlic, salt, pepper and 1 Tablespoon olive oil. Spread onto a baking sheet, and bake for about 20 minutes, until browned and crunchy, stirring once or twice during the process.
- Prepare the pita chips. Lower the oven to temperature to 425°F (220°C). Line a baking tray with parchment. Slice the bread into triangles and lay down to the tray. Lightly brush with the remaining 1 Tablespoon olive oil and sprinkle some garlic over. Pop in the oven for about 5-10 minutes or until slightly-golden, staying close to the oven to prevent from burning.
- Make the vinaigrette by combining olive oil, apple cider vinegar, Dijon mustard, garlic, za’atar, salt and pepper together in a small bowl. Toss the chopped cucumber and cherry tomatoes with the vinaigrette and set aside.
- Assembling. For each bowl, spoon a portion of roasted chickpeas, hummus, and tzatziki. Then add the chopped vegetables, olives, and half avocado. Sprinkle some additional paprika and freshly ground black pepper over the hummus, drizzle olive oil all over the bowl, then garnish with chopped cilantro. Serve with pita chips. Enjoy!
Notes
Note that the quantities can be adjusted as needed.
Did you make this recipe?
Lastly, if you make this Mediterranean Mezze Bowl, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
