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Chickpea Buddha Bowl

This colorful and textured Chickpea Buddha Bowl features roasted chickpeas that crackle under your teeth, paired with vibrant vegetables and fluffy grains. The bright lemony dressing ties everything together, creating a balanced, satisfying dish with a mix of crunch, tenderness, and zest. It’s a wholesome, visually appealing meal perfect for a relaxed, nourishing lunch or dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can canned chickpeas rinsed and thoroughly dried
  • 1 cup quinoa or your choice of grain
  • 1 cup cherry tomatoes halved
  • 1 cucumber cucumber chopped into 1-inch pieces
  • 1 bell pepper bell pepper any color, chopped
  • 1/2 red onion red onion sliced thin
  • 3 tbsp olive oil divided, for roasting and dressing
  • 1 tsp cumin for seasoning chickpeas
  • 1 tsp paprika for seasoning chickpeas
  • 1 lemon lemon juiced, for dressing
  • 2 tbsp sumac optional, for extra zing

Equipment

  • Baking sheet
  • Saucepan
  • Whisk
  • Knife and chopping board
  • Large bowl

Method
 

  1. Preheat your oven to 200°C (392°F).
  2. Drain and rinse the canned chickpeas thoroughly, then pat them dry with a clean towel until no moisture remains. This helps them crisp up nicely.
  3. In a bowl, toss the chickpeas with 1 tablespoon of olive oil, cumin, paprika, salt, and pepper until evenly coated.
  4. Spread the seasoned chickpeas on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, shaking the tray halfway through, until they're crispy and golden.
  5. While the chickpeas roast, cook about 1 cup of quinoa or your preferred grain according to package instructions. Fluff with a fork once done and set aside.
  6. Chop the cherry tomatoes, cucumber, bell pepper, and red onion into roughly 1-inch pieces. Place them in a large bowl for assembly.
  7. Prepare the dressing by whisking together 3 tablespoons of olive oil, freshly squeezed lemon juice, salt, pepper, and sumac if using, until well combined and slightly emulsified.
  8. Once the chickpeas are crispy and the grains are fluffy, assemble your bowls by layering the grains at the bottom.
  9. Top the grains with roasted chickpeas and the chopped vegetables, arranging them attractively for a vibrant presentation.
  10. Drizzle the bright lemon dressing over each bowl, then sprinkle with additional herbs or seeds if desired.
  11. Serve immediately to enjoy the crunchy chickpeas and fresh flavors, or store leftovers in airtight containers for up to 24 hours.

Notes

For extra flavor, toss the roasted chickpeas with your favorite spices or herbs after roasting. You can also customize the vegetables based on seasonality or preference. Serving the bowl slightly warm or at room temperature enhances the texture and flavor.