Chickpea Buddha Bowl

This Chickpea Buddha Bowl features crispy roasted chickpeas, fluffy grains, and fresh seasonal vegetables, all assembled into a colorful, hearty dish. The meal combines roasting, boiling, chopping, and mixing to create a dish with contrasting textures and vibrant flavors, finished with a zesty lemon dressing. It’s a nourishing, plant-based meal that looks as good as it tastes.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Healthy, Vegan

Servings 4

Calories 450 kcal

Equipment

Baking sheet
Chef’s knife
Small whisk or fork
Measuring cups and spoons
Large bowl for assembling

Ingredients

1 can (15 oz) can canned chickpeas drained and rinsed
2 cups quinoa rinsed
1 cup cucumber chopped
1 cup cherry tomatoes halved
1/2 red onion red onion thinly sliced
1/4 cup fresh parsley chopped
1 lemon lemon juiced
3 tablespoons olive oil
1 teaspoon smoked paprika for chickpeas
Salt and pepper to taste

Instructions

Preheat your oven to 200°C (400°F). In a bowl, toss drained chickpeas with a tablespoon of olive oil, smoked paprika, salt, and pepper until evenly coated.
Spread the seasoned chickpeas on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until golden and crispy with a fragrant aroma.
While the chickpeas roast, rinse the quinoa thoroughly under cold water, then cook according to package instructions, usually boiling for about 15 minutes until fluffy and tender. Drain any excess water and set aside to cool slightly.
Chop the cucumber into bite-sized pieces, halve the cherry tomatoes, and thinly slice the red onion. Chop the fresh parsley finely and set all aside.
In a small bowl, whisk together the lemon juice, remaining olive oil, salt, and pepper to make a bright, tangy dressing.
In a large bowl, combine the cooked quinoa, chopped vegetables, and parsley. Toss gently to mix all the fresh ingredients evenly.
Add the roasted chickpeas to the bowl, spreading them evenly over the top. Drizzle with the lemon dressing and gently toss to combine, ensuring everything is coated and colorful.
Serve immediately for maximum crunch or let the bowl sit for 5 minutes to allow flavors to meld. Garnish with extra herbs if desired and enjoy this vibrant, nourishing meal.

Notes

For extra flavor, sprinkle with your favorite herbs or add a dollop of hummus. This bowl keeps well in the fridge for up to 2 days—store dressing separately for best freshness.