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Chickpea Buddha Bowl with Crispy Roasted Chickpeas

This nourishing chickpea Buddha bowl features roasted chickpeas that turn irresistibly crispy and smoky, adding a satisfying crunch to the vibrant mix of grains, fresh vegetables, and creamy avocado. The dish combines layering textures and flavors, from tender roasted veggies to a bright tahini dressing, creating a balanced and visually appealing meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Course: Main Course
Cuisine: Healthy, Vegan
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can canned chickpeas rinsed and thoroughly dried
  • 1 tablespoon olive oil for coating chickpeas
  • 1 teaspoon smoked paprika for smoky flavor
  • ½ teaspoon cumin adds warmth
  • 1 cup quinoa cooked and slightly cooled
  • 1 bell pepper bell pepper sliced thin
  • 1 carrot carrot sliced thin
  • 1 handful radishes radishes thinly sliced
  • 1 ripe avocado sliced
  • 2 tablespoons tahini for dressing
  • 1 lemon lemon for juice and dressing
  • Optional fresh herbs cilantro or parsley for garnish

Equipment

  • Baking sheet
  • Mixing bowls
  • Small whisk
  • Spatula

Method
 

  1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Rinse and thoroughly dry the canned chickpeas to remove excess moisture, then transfer them to a mixing bowl.
  3. Toss the chickpeas with olive oil, smoked paprika, cumin, and a pinch of salt until evenly coated.
  4. Spread the coated chickpeas evenly on the prepared baking sheet, making sure they are in a single layer.
  5. Roast the chickpeas in the oven for 20-25 minutes, shaking the pan halfway through. They should turn deep golden and become crispy with a smoky aroma.
  6. While the chickpeas roast, cook the quinoa according to package instructions. Let it cool slightly to room temperature.
  7. Slice the bell pepper and carrot into thin strips, and thinly slice the radishes. Toss the radishes in lemon juice with a pinch of salt for a quick pickle.
  8. In a small bowl, whisk together tahini, juice of half a lemon, and 1 tablespoon of water until smooth and creamy. Adjust with more water if needed to reach dressing consistency.
  9. To assemble, start with a base of cooked quinoa in bowls. Layer the roasted veggies and slices of avocado on top.
  10. Sprinkle the crispy roasted chickpeas over the bowl, then drizzle with tahini dressing. Garnish with fresh herbs if desired.
  11. Serve immediately to enjoy the contrast of textures—the creamy avocado, crunchy chickpeas, and tender grains make each bite satisfying and flavorful.

Notes

For extra flavor, sprinkle fresh herbs or a squeeze of lemon over the bowl before serving. To make ahead, roast chickpeas and prepare grains in advance; assemble the bowl just before eating to preserve crunch and freshness.