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Chickpea Buddha Bowl

The Chickpea Buddha Bowl features crispy roasted chickpeas paired with silky hummus, fresh herbs, and grains for a vibrant, textural meal. Roasting creates crunchy chickpeas that contrast beautifully with creamy toppings, resulting in a colorful and satisfying dish. It’s a simple, nourishing bowl that highlights texture and bright flavors.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 1 can can cooked chickpeas rinsed and dried thoroughly
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon smoked paprika or chili powder
  • 1/2 teaspoon salt
  • 1 cup quinoa cooked according to package instructions
  • 1 avocado ripe avocado sliced
  • 1/4 cup fresh cilantro or parsley chopped
  • 1 lemon lemon for juice
  • 3 tablespoons tahini for sauce
  • 2 tablespoons water to thin tahini

Equipment

  • Baking sheet
  • Mixing bowls
  • Chef’s knife
  • Cutting Board
  • Measuring spoons and cups

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 clean towel until no moisture remains, ensuring maximum crunch.
  3. In a mixing bowl, toss the dried chickpeas with olive oil, smoked paprika, and salt until evenly coated.
  4. Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
  5. Roast the chickpeas in the oven for 20-25 minutes, shaking the pan halfway through, until they are golden and crispy with a crackling sound when you bite into them.
  6. While the chickpeas roast, cook your quinoa according to package instructions, then fluff with a fork and set aside.
  7. Prepare the lemon-tahini sauce by whisking together tahini and water until smooth, then squeeze in fresh lemon juice, stirring until combined and creamy.
  8. Slice the ripe avocado thinly and chop the fresh herbs finely.
  9. Assemble the bowl by placing a bed of cooked quinoa, then layering on the roasted chickpeas, avocado slices, and fresh herbs.
  10. Drizzle generously with the lemon-tahini sauce, then squeeze extra lemon over the top for brightness.
  11. Finish with a sprinkle of chopped herbs and a final drizzle of olive oil if desired. Serve immediately to enjoy the crispy chickpeas and fresh flavors.