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Chickpea Buddha Bowl

This vibrant chickpea Buddha bowl combines roasted chickpeas, fresh vegetables, and grains to create a nourishing, balanced meal. The dish features crispy chickpeas, crunchy veggies, and a tangy lemon-tahini dressing, resulting in a colorful, textured bowl perfect for midweek comfort. It’s simple to assemble and full of wholesome flavors and textures.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can canned chickpeas drained and rinsed
  • 2 tablespoons olive oil divided, for roasting and dressing
  • 1 teaspoon smoked paprika smoked paprika
  • 2 cups cooked grain (quinoa or rice) cooked according to package instructions
  • 1 cucumber chopped
  • 1 bell pepper sliced
  • 1 carrot sliced or grated
  • 2 tablespoons lemon juice fresh lemon juice
  • 2 tablespoons tahini creamy and nutty
  • 1 clove garlic minced, optional for dressing
  • fresh parsley or cilantro to taste herbs chopped, for garnish

Equipment

  • Baking sheet
  • Mixing bowls
  • Cooking pot
  • Knife and chopping board
  • Measuring spoons and cups

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper. Drain and rinse the chickpeas thoroughly, then pat them dry with a clean towel or paper towels.
  2. Toss the chickpeas with 1 tablespoon of olive oil, smoked paprika, and a pinch of salt. Spread them evenly on the prepared baking sheet.
  3. Roast the chickpeas in the oven for 20-25 minutes, shaking the pan halfway through, until they turn golden and crispy with a bubbling aroma.
  4. While the chickpeas roast, cook your grains according to the package instructions. Fluff with a fork and set aside.
  5. Chop the cucumber, slice the bell pepper, and slice or grate the carrot for added crunch and color.
  6. Prepare the lemon-tahini dressing by whisking together the tahini, lemon juice, minced garlic, and remaining 1 tablespoon of olive oil. Add water gradually to reach your desired consistency, and season with salt to taste.
  7. Assemble the bowls by dividing the cooked grains among four bowls, then layering roasted chickpeas, chopped vegetables, and herbs on top.
  8. Drizzle each bowl generously with the lemon-tahini dressing, then garnish with chopped herbs and an extra squeeze of lemon if desired.
  9. Let the assembled bowls rest for 2-3 minutes to allow flavors to meld, then serve immediately and enjoy this colorful, nourishing meal.

Notes

For extra flavor, sprinkle some chili flakes on the chickpeas before roasting or add avocado slices for creaminess. You can prepare the chickpeas and grains a day ahead to save time, storing them separately in airtight containers.