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Chickpea Buddha Bowl

This Chickpea Buddha Bowl features roasted chickpeas, tender greens, and fluffy grains tossed with a bright lemon dressing. The dish offers a satisfying mixture of crunchy, tender, and chewy textures, all assembled in a colorful, inviting bowl. It’s a simple, nourishing, plant-based meal that celebrates fresh ingredients and straightforward techniques.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: Healthy, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can canned chickpeas drained and rinsed
  • 1 cup quinoa rinsed
  • 2 cups water
  • 2 cups greens kale or spinach, chopped
  • 1 cup mixed vegetables sliced cucumber, shredded carrots, etc.
  • 1 lemon lemon juice only
  • 2 tbsp olive oil extra virgin preferred
  • 1 teaspoon smoked paprika for seasoning chickpeas
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Saucepan
  • Mixing bowls
  • Sharp Knife
  • Ladle or spoon

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
  2. Drain and rinse a can of chickpeas thoroughly, then pat them dry with a clean towel until no excess moisture remains. Spread them on the baking sheet.
  3. Toss the chickpeas with a teaspoon of olive oil, smoked paprika, and a pinch of salt and pepper to evenly coat them. This helps them crisp up deliciously in the oven.
  4. Roast the chickpeas in the oven for about 20 minutes, shaking the pan halfway through, until golden and crispy with a crackling sound when you shake the sheet.
  5. Meanwhile, rinse the quinoa under cold water, then add it to a saucepan with 2 cups of water. Bring to a boil, then reduce heat to low and simmer, covered, for about 15 minutes until the water is absorbed and the grains are fluffy.
  6. While the grains cook, wash and chop your greens into bite-sized pieces. Massage them with a teaspoon of olive oil and a pinch of salt to soften and enhance flavor.
  7. Prepare your vegetables: slice cucumbers and shred carrots or any other fresh vegetables you like. Arrange them in a small bowl or on a plate for easy assembly.
  8. In a small bowl, whisk together freshly squeezed lemon juice, 2 tablespoons of olive oil, salt, pepper, and a teaspoon of Dijon mustard if desired, to create a bright, punchy dressing.
  9. Once everything is ready, assemble your bowl by starting with a bed of greens, then adding the fluffy grains, roasted chickpeas, and fresh vegetables on top.
  10. Drizzle the lemon dressing over the assembled bowl, and add any additional toppings or seasonings to taste. Serve immediately or let sit for a few minutes to allow flavors to meld.

Notes

Feel free to customize with your favorite vegetables or add a dollop of yogurt or tahini on top for extra creaminess.