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Chickpea Buddha Bowl

This vibrant bowl features crispy roasted chickpeas atop a bed of fresh greens and cooked grains, all drizzled with creamy tahini sauce and brightened with lemon. The dish combines textures from crunchy chickpeas to tender greens, creating a wholesome, colorful meal that’s quick to assemble and customizable. It’s a perfect balance of nutty, tangy, and fresh flavors in every bite.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) canned chickpeas drained and rinsed
  • 2 cups greens (kale or spinach) washed and chopped
  • 1 cup cooked grains (quinoa or rice)
  • 2 tablespoons olive oil for roasting chickpeas
  • 1 teaspoon smoked paprika for seasoning chickpeas
  • 1 lemon lemon zest and juice
  • 3 tablespoons tahini for sauce
  • 2 tablespoons warm water to thin tahini
  • 1 tablespoon olive oil for greens
  • to taste salt and pepper for seasoning greens and grains

Equipment

  • Oven
  • Baking sheet
  • Mixing bowls
  • Saucepan
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper. Drain and rinse the chickpeas thoroughly, then pat them dry with a clean towel until completely dry. Toss the chickpeas with 2 tablespoons of olive oil and 1 teaspoon of smoked paprika until evenly coated.
  2. Spread the chickpeas in a single layer on the prepared baking sheet. Roast in the oven for 30-35 minutes, shaking the pan halfway through, until they turn golden and crispy with a satisfying crackle when you bite into them.
  3. While the chickpeas roast, prepare your greens. Wash and chop them into bite-sized pieces. In a mixing bowl, toss the greens with a tablespoon of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. Set aside to marinate slightly.
  4. Cook your grains according to package instructions—usually boiling in water until tender, about 15 minutes. Fluff with a fork and season lightly with salt and pepper. Keep warm.
  5. Meanwhile, prepare the tahini sauce. In a small bowl, whisk together the tahini with 2 tablespoons of warm water, the zest and juice of one lemon, and a pinch of salt. Adjust the consistency with more water if needed until smooth and pourable.
  6. Once the chickpeas are crispy and golden, remove them from the oven and let cool slightly. They should be crunchy and fragrant with roasted spices.
  7. Assemble your bowls by first placing a generous scoop of warm grains at the bottom. Top with the marinated greens, then scatter the crispy chickpeas evenly over everything. Finish with a drizzle of tahini sauce and sprinkle your chosen seeds or nuts for added crunch.
  8. Give everything a gentle toss or enjoy as is. Serve immediately, allowing the flavors to meld for a few minutes. Squeeze extra lemon over the top if desired for a fresh, tangy burst.

Notes

Feel free to customize this bowl with your favorite toppings like avocado, radishes, or pickled vegetables. Keep the chickpeas crispy by storing them in an airtight container if made ahead of time. This dish is perfect for meal prep and can be enjoyed warm or at room temperature.