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Chickpea Buddha Bowl

This chickpea Buddha bowl combines crispy roasted chickpeas, fluffy grains, and fresh vegetables layered together for a nourishing, flavorful meal. The dish features a variety of textures—from crunchy and tender to creamy and crisp—creating a balanced and inviting presentation. It’s quick to assemble and boasts vibrant colors and satisfying bites in every spoonful.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy, Vegetarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can cooked chickpeas drained and rinsed
  • 1 cup quinoa rinsed
  • 2 cups water
  • 2 tbsp olive oil
  • 1 tsp smoked paprika for roasting chickpeas
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 pinch salt
  • 2 cups mixed fresh vegetables such as cherry tomatoes, cucumber, and avocado
  • 1 lemon lemon zested and juiced
  • 2 tbsp tahini or substitute with smashed avocado
  • 1 avocado diced avocado

Equipment

  • Baking sheet
  • Saucepan
  • Knife
  • Cutting board
  • Mixing bowls

Method
 

  1. Preheat your oven to 200°C (400°F). Drain and rinse a can of chickpeas, then pat them dry thoroughly with a towel.
  2. Toss the chickpeas with 1 tablespoon of olive oil, smoked paprika, cumin, chili powder, and a pinch of salt until evenly coated. Spread them out on a baking sheet in a single layer.
  3. Roast the chickpeas in the oven for 25-30 minutes, shaking the pan halfway through, until they are golden brown and crispy, filling your kitchen with a toasty aroma.
  4. Meanwhile, rinse the quinoa under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low and simmer, covered, for about 15 minutes until tender and fluffy.
  5. While the grains cook, chop your vegetables—such as cherry tomatoes, cucumber slices, and diced avocado—and set aside in a mixing bowl.
  6. Once the quinoa is ready, fluff it with a fork to loosen the grains and transfer to a large serving bowl.
  7. Prepare the lemon dressing by zesting and juicing the lemon, then whisking it together with tahini until smooth and creamy.
  8. Toss the chopped vegetables with a squeeze of lemon juice and a drizzle of olive oil to brighten their flavors.
  9. Assemble the Buddha bowl by layering the greens, grains, roasted chickpeas, and fresh vegetables in individual bowls or a large platter.
  10. Drizzle the lemon-tahini dressing over the top, then add diced avocado and sprinkle with seeds or nuts if desired.
  11. Let the bowl sit for 5 minutes to allow flavors to meld, then serve at room temperature or slightly chilled for a satisfying, colorful meal.

Notes

For extra crunch, toast some seeds or nuts to sprinkle on top just before serving. Feel free to swap out vegetables based on what's in season or your preference.