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Chickpea Buddha Bowl

This colorful and nourishing bowl combines crispy roasted chickpeas, fluffy grains, and fresh vegetables, all brought together with a bright lemon-tahini dressing. The dish emphasizes simple ingredients and textures—crunchy, soft, and tangy—that make each bite satisfying and vibrant. It’s perfect for a quick, customizable, and wholesome meal that feels like a warm hug.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy, Vegetarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can cans canned chickpeas rinsed and dried thoroughly
  • 1 cup quinoa rinsed
  • 1 cucumber cucumber thinly sliced
  • 1 bell pepper bell pepper thinly sliced
  • 1 carrot carrot thinly sliced or grated
  • 2 tablespoons olive oil divided, for roasting and dressing
  • 1 teaspoon smoked paprika for chickpeas
  • to taste salt and pepper for seasoning
  • 1/4 cup lemon juice freshly squeezed
  • 3 tablespoons tahini for dressing
  • 1 teaspoon honey or maple syrup

Equipment

  • Oven
  • Baking sheet
  • Medium pot
  • Whisk
  • Sharp knife
  • Large bowl

Method
 

  1. Preheat your oven to 200°C (400°F). In a bowl, toss the rinsed chickpeas with 1 tablespoon of olive oil, smoked paprika, salt, and pepper until evenly coated. Spread them out on a baking sheet lined with parchment paper.
  2. Roast the chickpeas in the oven for about 20-25 minutes, shaking the pan halfway through, until they turn crunchy and golden brown with a smoky aroma filling the kitchen.
  3. Meanwhile, cook the quinoa in a medium pot with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until fluffy and the water is absorbed. Fluff with a fork and set aside.
  4. Prepare your vegetables by slicing the cucumber, bell pepper, and carrot into thin, even pieces or grate the carrot for a different texture. Arrange them on a plate or in separate bowls for easy assembly.
  5. In a small bowl, whisk together the lemon juice, tahini, honey, and remaining tablespoon of olive oil. Season with a pinch of salt and pepper, and whisk until smooth and creamy. Adjust the consistency with a little water if needed.
  6. Once the chickpeas are crispy, remove them from the oven and let them cool slightly. This helps them firm up and enhances their crunch.
  7. Assemble your bowls by starting with a base of fluffy quinoa. Add a generous handful of roasted chickpeas on top for crunch.
  8. Layer the sliced vegetables over the grains, creating a colorful and inviting presentation. Drizzle with the lemon-tahini dressing evenly across the top.
  9. Finish by sprinkling fresh herbs or seeds if desired, then serve immediately. Enjoy the vibrant textures and flavors in every satisfying bite!

Notes

Feel free to customize your bowl with other vegetables, grains, or toppings like avocado, nuts, or seeds. Make the dressing ahead of time for convenience, and store components separately for freshness.