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
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
- 1Preheat oven to 400°F (200°C).
- 2In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
- 3Spread chickpeas in a single layer on a baking sheet and roast for 20-25 minutes, or until crispy, shaking halfway through.
- 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.
- 5Assemble the bowls: In each bowl, layer cooked quinoa, cucumber, red bell pepper, cherry tomatoes, red onion, and Kalamata olives.
- 6Top with roasted chickpeas, crumbled feta (if using), and fresh parsley.
- 7Drizzle with lemon-tahini dressing and serve immediately.