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Recipe Details

Prep Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Servings
2
Difficulty
easy

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Mediterranean Chickpea Buddha Bowl

Mediterranean Chickpea Buddha Bowl

A vibrant and healthy bowl packed with Mediterranean flavors, featuring roasted chickpeas, quinoa, fresh vegetables, and a zesty lemon-tahini dressing.

Prep: 15 min

Cook: 30 min

Serves: 2

easy

  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup quinoa, cooked
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, halved
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup fresh parsley, chopped
  • For the Lemon-Tahini Dressing:
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 clove garlic, minced
  • Salt and pepper to taste
  1. 1Preheat oven to 400°F (200°C).
  2. 2In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. 3Spread chickpeas in a single layer on a baking sheet and roast for 20-25 minutes, or until crispy, shaking halfway through.
  4. 4While chickpeas are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together tahini, lemon juice, olive oil, water, minced garlic, salt, and pepper until smooth.
  5. 5Assemble the bowls: In each bowl, layer cooked quinoa, cucumber, red bell pepper, cherry tomatoes, red onion, and Kalamata olives.
  6. 6Top with roasted chickpeas, crumbled feta (if using), and fresh parsley.
  7. 7Drizzle with lemon-tahini dressing and serve immediately.