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Chickpea Buddha Bowl

This vibrant Chickpea Buddha Bowl features roasted chickpeas, cooked grains, and fresh vegetables, assembled with a creamy tahini lemon dressing. The dish emphasizes contrasting textures—crunchy, tender, and creamy—and showcases simple ingredients transformed through roasting and tossing. It results in a colorful, hearty meal that's both satisfying and visually appealing.
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
  

  • 2 cups cooked grains (brown rice or quinoa) prepared ahead of time
  • 1 can (15 oz) chickpeas drained and rinsed
  • 2 tablespoons olive oil for roasting and dressing
  • 1 teaspoon ground cumin for chickpeas
  • 1 teaspoon paprika for chickpeas
  • to taste salt for chickpeas and vegetables
  • 2 carrots carrots sliced thin
  • 1 cucumber cucumber sliced
  • 1 bell pepper bell pepper sliced
  • 1/4 cup lemon juice freshly squeezed
  • 1/4 cup tahini creamy and nutty
  • 1 clove garlic minced
  • 2-3 tablespoons water to thin dressing
  • fresh cilantro or parsley chopped, for garnish

Equipment

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

Method
 

  1. Preheat your oven to 200°C/400°F. Rinse the chickpeas and pat dry with a paper towel. Toss them with a tablespoon of olive oil, cumin, paprika, and a pinch of salt, ensuring they're evenly coated. Spread them out on a baking sheet and roast for 20-25 minutes until they’re golden, crispy, and fragrant.
  2. While the chickpeas are roasting, cook your grains in a saucepan according to package instructions—usually around 30 minutes—until tender and fluffy. Keep warm.
  3. Chop the carrots into thin slices, slice the cucumber and bell pepper, and place all the vegetables in a mixing bowl. Drizzle with half of the lemon juice, a splash of olive oil, and a pinch of salt. Toss gently to marinate and combine the flavors.
  4. In a small bowl, whisk together tahini, the remaining lemon juice, minced garlic, water, and a pinch of salt until smooth and creamy. Adjust the water to reach your desired dressing consistency.
  5. Once everything is ready, assemble your bowls by starting with a base of warm grains. Top with roasted chickpeas, then arrange the marinated vegetables around the grains.
  6. Drizzle the tahini lemon dressing generously over the assembled bowls. Garnish with chopped herbs like cilantro or parsley for freshness and color.
  7. Serve the bowls immediately, warm or at room temperature, allowing the flavors to meld and the textures to shine. Enjoy the crunchy chickpeas, tender grains, and crisp vegetables in every bite!

Notes

For added flavor, sprinkle with additional herbs or a squeeze of fresh lemon before serving. To make ahead, prepare the chickpeas and grains in advance and assemble just before eating.