Description
A vibrant and flavorful Mediterranean Chickpea Buddha Bowl, packed with fresh vegetables and seasoned chickpeas, perfect for a healthy and satisfying meal.
Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1/2 cup chopped cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped red onion
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.
- Spread chickpeas on a baking sheet and roast for 15-20 minutes, or until slightly crispy.
- While chickpeas are roasting, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, water, and minced garlic until smooth. Add more water if needed to reach desired consistency.
- Assemble the Buddha bowls. Divide cooked quinoa among serving bowls.
- Top with roasted chickpeas, cucumber, cherry tomatoes, red onion, and Kalamata olives.
- Sprinkle with crumbled feta cheese, if using.
- Drizzle with tahini dressing.
Notes
- You can substitute any grain for quinoa, such as brown rice or farro.
- Feel free to add other vegetables like bell peppers, spinach, or roasted sweet potatoes.
- For a vegan option, omit the feta cheese.
- The dressing can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking and Assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 550
- Sugar: Approximately 8g
- Sodium: Approximately 800mg
- Fat: Approximately 30g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 25g
- Trans Fat: 0g
- Carbohydrates: Approximately 60g
- Fiber: Approximately 15g
- Protein: Approximately 20g
- Cholesterol: Approximately 15mg