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Chickpea Buddha Bowl

This vibrant bowl features roasted chickpeas, fluffy quinoa, and fresh vegetables, all layered with a tangy tahini lemon dressing. The dish combines contrasting textures—from crispy chickpeas to crisp vegetables—and a medley of flavors, creating a wholesome, colorful meal that’s both satisfying and nourishing.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can canned chickpeas drained and rinsed
  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 cucumber cucumber diced
  • 1 cup cherry tomatoes halved
  • 1 radish radishes thinly sliced
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon honey or maple syrup
  • 1 tablespoon olive oil for roasting and drizzling
  • 1 teaspoon smoked paprika optional, for chickpeas
  • 1 teaspoon ground cumin optional, for chickpeas
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Medium pot
  • Mixing bowls
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 200°C (390°F). Drain and rinse the chickpeas thoroughly, then pat them dry with a clean towel. Toss the chickpeas in a bowl with olive oil, smoked paprika, cumin, 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 20-25 minutes, shaking the pan halfway through, until they are crispy and golden brown, filling your kitchen with a nutty aroma.
  3. While the chickpeas roast, rinse the quinoa under cold water to remove any bitterness. Bring 2 cups of water to a boil in a medium pot, add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes until tender and fluffy. Fluff with a fork and set aside.
  4. Prepare the vegetables: dice the cucumber, halve the cherry tomatoes, and thinly slice the radishes. Arrange them in a small bowl or plate for easy assembly.
  5. Make the tahini lemon dressing: in a small bowl, whisk together tahini, lemon juice, honey or maple syrup, and a pinch of salt. Add water gradually until the dressing reaches a smooth, pourable consistency. Taste and adjust seasoning as needed.
  6. To assemble the bowls, start with a base of cooked quinoa in each bowl. Top with the crispy roasted chickpeas, fresh vegetables, and a generous drizzle of tahini lemon dressing. Finish with a drizzle of olive oil and a sprinkle of herbs if desired.
  7. Serve immediately to enjoy the contrast of crunchy chickpeas, fresh vegetables, and creamy dressing. Alternatively, cover and refrigerate for up to a day, re-crisping the chickpeas in the oven before serving.

Notes

Feel free to customize with other vegetables or grains. For extra flavor, add a sprinkle of feta or chopped herbs.