Go Back

Chickpea Buddha Bowl

This vibrant Buddha bowl features crispy roasted chickpeas, fresh vegetables, and tender grains layered to create a harmonious mix of textures and flavors. The key techniques involve roasting chickpeas to achieve crunch and assembling ingredients for a colorful, satisfying dish with a bright, citrusy finish. The final presentation showcases a bowl full of contrasting textures and fresh ingredients, inviting you to enjoy wholesome, flavorful bites.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Course: Main Course
Cuisine: Global
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can canned chickpeas drained and rinsed
  • 2 tbsp olive oil divided
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 cup quinoa uncooked
  • 2 cups water
  • 1 cup cucumber diced
  • 1 bell pepper red bell pepper sliced
  • 1 carrot carrot shredded
  • 1 handful fresh parsley chopped
  • 1 lemon lemon juiced
  • to taste salt
  • to taste black pepper

Equipment

  • Baking sheet
  • Mixing bowls
  • Chef’s knife
  • Saucepan
  • Measuring spoons and cups

Method
 

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
  2. Drain and rinse the canned chickpeas thoroughly, then pat them dry with a clean towel until very dry. This helps them crisp up nicely in the oven.
  3. In a mixing bowl, toss the chickpeas with 1 tablespoon of olive oil, paprika, cumin, and a pinch of salt and pepper. Spread them out evenly on the prepared baking sheet.
  4. Roast the chickpeas in the oven for about 25-30 minutes, shaking the pan halfway through, until they are golden brown and crispy.
  5. While the chickpeas roast, rinse the quinoa under cold water, then cook it in a saucepan with 2 cups of water. Bring to a boil, then reduce heat to simmer and cook for about 15 minutes until tender. Fluff with a fork and let cool slightly.
  6. Prepare your fresh vegetables: dice the cucumber, slice the bell pepper, and shred the carrot. Chop the parsley finely.
  7. In a small bowl, squeeze the juice of the lemon and whisk in the remaining 1 tablespoon of olive oil. Season with a pinch of salt and pepper to taste. Set aside.
  8. Assemble the bowls by starting with a base of cooked quinoa, then layering the chopped vegetables and herbs on top.
  9. Add the crispy roasted chickpeas on top, ensuring they are evenly distributed for crunch in every bite.
  10. Drizzle the lemon and olive oil dressing over the assembled bowls, and give everything a gentle toss to combine flavors.
  11. Finish with a sprinkle of chopped parsley and an extra squeeze of lemon juice if desired. Serve immediately to enjoy the crispiness and freshness.

Notes

For extra flavor, sprinkle some seeds or nuts on top. Feel free to swap out vegetables based on what's in season or your preference.