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Chickpea Buddha Bowl

This vibrant bowl combines crispy roasted chickpeas with colorful roasted vegetables, fluffy grains, and a creamy tahini dressing. The dish features a harmonious mix of textures—crunchy, tender, warm, and cool—that come together in an inviting and satisfying presentation. Perfect for a nourishing, adaptable meal with a beautiful balance of flavors and colors.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 410
Ingredients Equipment Method

Ingredients
  

  • 2 cups canned chickpeas drained and rinsed
  • 2 tablespoons olive oil divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 cup quinoa rinsed
  • 2 carrots carrots sliced into thin rounds
  • 1 bell pepper red bell pepper sliced into strips
  • 1 red onion red onion sliced into rings
  • 2 tablespoons tahini
  • 1 lemon lemon juice freshly squeezed
  • 2 tablespoons water to thin dressing
  • Salt to taste for seasoning

Equipment

  • Oven
  • baking sheet
  • Saucepan
  • Mixing bowls
  • sharp knife

Method
 

  1. Preheat your oven to 200°C (390°F).
  2. Drain and rinse the chickpeas, then pat them dry with a paper towel to remove excess moisture.
  3. Toss the chickpeas with 1 tablespoon of olive oil, smoked paprika, cumin, and a pinch of salt in a mixing bowl until evenly coated.
  4. Spread the seasoned chickpeas on a baking sheet in a single layer and roast in the oven for 25-30 minutes, shaking the pan halfway through, until crispy and golden brown.
  5. While the chickpeas roast, rinse the quinoa in a fine sieve under cold water, then cook it in a saucepan with 2 cups of water. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes until fluffy.
  6. Slice the carrots into thin rounds, the bell pepper into strips, and the red onion into rings.
  7. Toss the sliced vegetables with 1 tablespoon of olive oil, a pinch of salt, and pepper, then spread them on a separate baking sheet. Roast for 20 minutes until tender and slightly caramelized.
  8. Meanwhile, prepare the tahini dressing by whisking together tahini, lemon juice, water, and a pinch of salt until smooth and pourable. Adjust water to reach your preferred consistency.
  9. Once everything is cooked and roasted, assemble the bowls by placing a bed of fluffy quinoa at the bottom.
  10. Add the roasted vegetables on top of the grains, then sprinkle with the crispy chickpeas.
  11. Drizzle generously with the tahini lemon dressing and garnish with any additional toppings like seeds or nuts if desired.
  12. Serve immediately, or let sit for a couple of minutes to allow flavors to meld. Enjoy your colorful, textured Chickpea Buddha Bowl!