Spring Veggie and Chickpea Buddha Bowl with Lemon Tahini Dressing
A vibrant and nutritious Buddha bowl filled with fresh spring vegetables, protein-packed chickpeas, and drizzled with a zesty lemon tahini dressing. Perfect for a healthy lunch or dinner!
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Ingredients
Yields 4 servings
- (1 cup) cooked quinoa
- (1 can) (15 oz) chickpeas, drained and rinsed
- (1) medium cucumber, diced
- (1 cup) cherry tomatoes, halved
- (1 cup) shredded carrots
- (1 cup) baby spinach
- (1/2 cups) radishes, thinly sliced
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) tahini
- (2 tablespoons) lemon juice
- (2 tablespoons) olive oil
- (1 tablespoon) maple syrup
- (1 clove) garlic, minced
- Salt to taste
- Pepper to taste
Instructions
- 1
In a large bowl, combine 1 cup cooked quinoa, 1 can (15 oz) chickpeas, 1 medium cucumber (diced), 1 cup cherry tomatoes (halved), 1 cup shredded carrots, 1 cup baby spinach, 1/2 cup radishes (thinly sliced), and 1/4 cup fresh parsley (chopped). Add Salt to taste.
- 2
In a small bowl, whisk together 1/4 cup tahini, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon maple syrup, and 1 clove garlic (minced).
- 3
Season the dressing with salt and pepper to taste, then mix until smooth and creamy.
- 4
Drizzle the lemon tahini dressing over the Buddha bowl and toss gently to combine all ingredients.
- 5
Serve immediately or chill in the fridge for 15 minutes for a cooler option.
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