Go Back

Chickpea Buddha Bowl

This nourishing chickpea Buddha bowl features roasted chickpeas, fluffy grains, and fresh vegetables, all brought together with a creamy tahini dressing. The dish combines crunchy, tender, and crisp textures, creating a visually appealing and satisfying meal perfect for busy days. It’s a simple, grounding dish that emphasizes wholesome ingredients and deliberate preparation.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) canned chickpeas drained and rinsed
  • 2 cups grain (quinoa or rice) cooked according to package instructions
  • 1 cup cherry tomatoes halved
  • 1 cucumber cucumber diced
  • 1 radish radish thinly sliced
  • 1/4 cup fresh herbs parsley or cilantro, chopped
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon spices paprika, cumin, or chili powder
  • 1/2 teaspoon salt
  • 1/4 cup tahini sesame seed paste
  • 2 tablespoons lemon juice freshly squeezed
  • 1 clove garlic minced
  • 2-4 tablespoons water to thin dressing

Equipment

  • Oven
  • Baking sheet
  • Saucepan
  • Mixing bowls
  • Knife
  • Chopping board

Method
 

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Drain and rinse the chickpeas thoroughly, then pat them dry with a towel to remove excess moisture.
  3. Toss the chickpeas with olive oil, spices, and a pinch of salt until evenly coated.
  4. Spread the chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, shaking the pan halfway through, until crispy and golden brown.
  5. While the chickpeas roast, cook your grains according to the package instructions. Fluff with a fork and set aside.
  6. Chop cherry tomatoes, cucumber, radish, and herbs into bite-sized pieces and place them in a mixing bowl.
  7. In a small bowl, whisk together tahini, lemon juice, minced garlic, and water, adding water gradually until the dressing reaches a smooth, pourable consistency.
  8. Assemble the bowls by dividing the grains among serving dishes, then topping with roasted chickpeas, fresh vegetables, and herbs.
  9. Drizzle the tahini dressing over each bowl. Finish with an extra sprinkle of herbs or seeds if desired, and serve immediately.

Notes

For extra crunch, sprinkle toasted seeds or nuts on top just before serving. Leftover roasted chickpeas and grains can be stored separately in airtight containers for up to 3 days.