Recipes

Greek Protein Bowls

Name: Greek Protein Bowls
Yield: SERVES 4
Ingredients: 1 red bell pepper (optional); 1 clove garlic, peeled but whole; 2 cups cooked farro, quinoa, or brown rice; 1 cup cooked garbanzo beans, preferably homemade; 1 cup English cucumber, skin on, cut into 1/2-inch cubes; 1 cup halved cherry tomatoes; 1/2 cup red onion, cut into 1/2-inch cubes; 1 tablespoon capers (optional), drained; 1/4 cup roughly chopped fresh basil; 1 tablespoon roughly chopped fresh parsley; 1 cup crumbled sheep's-milk feta, divided; 2 tablespoons red wine vinegar; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon Diamond Crystal kosher salt; 1/2 teaspoon freshly ground black pepper; 4 cups roughly chopped romaine lettuce; 1 cup Greek Salad Dressing (page 243)

Written by: Greg Frey Jr. | Published on: September 10, 2026

Photo courtesy of Sara Remington; Courtesy Andrews McMeel Publishing

SERVES 4 |

The perfect post-gym lunch, this bright salad has all the fiber, protein, and good fats you need to get you through the day. It's also one of those dishes that gets even better as it sits, making it ideal to pack for the office or a flight. Prepare the vegetable mixture up to several days ahead, then add the lettuce before you head out.

Ingredients

1 red bell pepper (optional)

1 clove garlic, peeled but whole

2 cups cooked farro, quinoa, or brown rice

1 cup cooked garbanzo beans, preferably homemade

1 cup English cucumber, skin on, cut into 1/2-inch cubes

1 cup halved cherry tomatoes

1/2 cup red onion, cut into 1/2-inch cubes

1 tablespoon capers (optional), drained

1/4 cup roughly chopped fresh basil

1 tablespoon roughly chopped fresh parsley

1 cup crumbled sheep's-milk feta, divided

2 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

1/2 teaspoon Diamond Crystal kosher salt

1/2 teaspoon freshly ground black pepper

4 cups roughly chopped romaine lettuce

1 cup Greek Salad Dressing (page 243)

Directions

1. If using the bell pepper, char the whole pepper over a gas burner set to medium-high heat for 15 minutes total, turning occasionally, until completely charred on all sides. (Alternatively, char in a dry cast-iron skillet preheated for several minutes over high heat.) Place the pepper in a bowl and cover with a tight-fitting plate or plastic wrap for 10 to 15 minutes while you prepare the rest of the salad.

2. Using the back of a chef's knife, smash the garlic clove into a paste and add to a large bowl. Add the farro, garbanzos, cucumber, tomatoes, onion, capers (if using), basil, parsley, and half of the feta. Season with the vinegar, oil, salt, and black pepper. Toss until the feta breaks down and the salad looks creamy. Let sit for at least 15 minutes to absorb the flavors. (Or make ahead and refrigerate until ready to use.)

3. Remove the bell pepper from the bowl and rinse under running water while removing the charred skin. Cut around the stem and pull out the core and seeds. Discard. Split open the pepper and remove as much of the white membrane as possible, scraping out any remaining seeds. Chop into 1/2-inch squares.

4. Divide the romaine among four bowls. Top each with about 1 1/2 cups of the vegetable mixture. Garnish with the remaining feta and roasted peppers. Serve with dressing on the side.

Reprinted with permission from The Golden Door Table. Text copyright © 2026 by Greg Frey Jr. Photographs copyright © by Sara Remington. Cover illustration by Julie Barnes. Published by Andrews McMeel.

Originally featured in How to Eat Like You're at The Golden Door