Crispy Chickpea Buddha Bowl
A wholesome and nutritious Buddha bowl filled with crispy chickpeas, colorful veggies, and a tangy tahini dressing.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (1 can / 15 oz) chickpeas
- (2 tbsp) olive oil
- (1 tsp) smoked paprika
- (1/2 tsp) garlic powder
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (2 cups) cooked quinoa
- (1) cucumber, diced
- (1 cup) cherry tomatoes, halved
- (1) avocado, sliced
- (2 cups) baby spinach
- (1/4 cups) tahini
- (2 tbsp) lemon juice
- (1 tbsp) honey
- (1/4 cups) water
- (1/4 tsp) salt
Instructions
- 1
Preheat your oven to 400°F (200 °C) for the chickpeas.
- 2
Drain and rinse the (1 can / 15 oz) chickpeas under cold water.
- 3
In a bowl, toss the chickpeas with (2 tbsp) olive oil, (1 tsp) smoked paprika, (1/2 tsp) garlic powder, (1/2 tsp) salt, and (1/4 tsp) black pepper until well coated.
- 4
Spread the seasoned chickpeas on a baking sheet lined with parchment paper and bake for 25-30 minutes or until crispy, stirring halfway through.
- 5
While the chickpeas are baking, prepare the quinoa as per package instructions. You should have about (2 cups) cooked quinoa ready when chickpeas are done.
- 6
In a small bowl, whisk together (1/4 cup) tahini, (2 tbsp) lemon juice, (1 tbsp) honey, (1/4 cup) water, and (1/4 tsp) salt to make the dressing. Adjust the consistency with more water if needed.
- 7
Once the chickpeas are ready, assemble the Buddha bowls by dividing the (2 cups) cooked quinoa among four bowls.
- 8
Top each bowl with equal portions of (1) diced cucumber, (1 cup) halved cherry tomatoes, (1) sliced avocado, and (2 cups) baby spinach.
- 9
Finish with the crispy chickpeas on top and drizzle with the tahini dressing.
Recipe actions