a greek summer buddha bowl recipe

a summer buddha bowl recipe inspired to greek cuisine: olives, oregano, chickpeas and barley

I’m exploring the endless possibilities of a summer buddha bowl, these days. And I’m internationalizing the concept: I had a Greek a Moroccan and a Caribbean one, so far.

Buddha bowls are perfect for lunch and summer dinners. Just a note: if you are having them for lunch eliminate or drastically reduce onion :-).

I also found Fleanette’s lovely (french but understandable) infographic about buddha bowl basics.

5 from 1 vote

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greek summer buddha bowl

a summer buddha bowl recipe inspired to greek cuisine: olives, oregano, chickpeas and barley

Course Salad

Cuisine greek

Total Time 45 minutes

Servings 2

Calories 763 kcal

Author Claudia Rinaldi | Gourmet Project

Ingredients

• 2 tablespoons of extra-virgin olive oil
• 1 spoonful fresh oregano leaves or dried
• 2 tablespoons Greek black olives
• 2 handfuls lettuce leaves
• 1 cucumber
• 1 red onion
• 1 can precooked chickpeas
• 1 cup of barley
• 1 tablespoon walnuts
• 1 salad tomato or 1 cup of cherry tomatoes

Instructions

1. Cook barley following packaging directions (or these). Rinse and drain chickpeas.
2. Blend olive oil, half of the olives (deseeded) and the oregano.
3. Coarsely chop walnuts. Peel and thinly slice the onion.
4. Slice tomato and cucumber, and julienne the lettuce leaves (or chop).
5. Assembly two bowls: lettuce, barley, chickpeas, tomatoes, cucumber, onion and remaining olives. Season with the olive/oregano sauce and serve.

enjoy buddha’s full belly 🙂

Claudia