Chickpea Buddha Bowl
A vegetarian grain bowl with roasted chickpeas, seasonal vegetables, and a tahini-based dressing. Warm, protein-rich, and assembled from interchangeable components.
Ingredients
Method
Rinse and pat dry the canned chickpeas thoroughly with a clean kitchen towel.
Dice the bell pepper, cucumber, and halve the cherry tomatoes. Wash and roughly chop the fresh spinach. Set aside.
Preheat oven to 400°F (200°C). Toss dried chickpeas with 2 tbsp olive oil, paprika, cumin, minced garlic, salt, and pepper in a bowl.
Spread on a sheet pan in a single layer. Roast for 20–25 minutes, stirring halfway through, until golden and crispy. Remove and let cool slightly.
Whisk together tahini, lemon juice, water, minced garlic, salt, and pepper in a small bowl until smooth and pourable; adjust water if too thick.
Divide warm basmati rice between two bowls. Arrange roasted chickpeas, spinach, bell pepper, cucumber, and cherry tomatoes around the rice.
Drizzle tahini-lemon dressing over the bowl and garnish with sesame seeds. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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