Print

Crispy Chickpea Buddha Bowl Recipe Easy Homemade with Creamy Tahini Drizzle

crispy chickpea buddha bowl - featured image
Print Recipe

A satisfying blend of crispy chickpeas, fresh veggies, and a creamy tahini drizzle that makes healthy eating feel indulgent. Ready in under 30 minutes, perfect for weekday dinners or meal prep.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • Salt and pepper, to taste
  • 2 cups cooked quinoa or brown rice (room temperature)
  • 1 cup baby spinach or mixed greens
  • 1 medium cucumber, thinly sliced
  • 1 cup shredded carrots
  • ½ avocado, sliced (optional)
  • ½ cup cherry tomatoes, halved
  • ¼ cup tahini
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 clove garlic, minced
  • 2 to 3 tablespoons water, to thin
  • Salt, to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Drain and rinse the canned chickpeas thoroughly. Pat them dry with a clean kitchen towel or paper towels.
  3. In a mixing bowl, toss the dried chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
  4. Spread chickpeas out in a single layer on the baking sheet. Roast for about 25-30 minutes, shaking the pan halfway through to cook evenly, until golden and crunchy.
  5. While the chickpeas roast, whisk together tahini, lemon juice, minced garlic, and salt in a small bowl. Slowly add water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Adjust seasoning as needed.
  6. Slice cucumber and avocado, halve cherry tomatoes, shred carrots, and rinse baby spinach or mixed greens. Set aside.
  7. Assemble the bowl by starting with a base of quinoa or brown rice, layering on the greens and veggies, then topping with the crispy chickpeas. Drizzle generously with the creamy tahini sauce.
  8. Enjoy immediately! Leftovers can be stored in airtight containers in the fridge for up to 3 days.

Notes

Dry chickpeas thoroughly before roasting to ensure crispiness. Shake the pan halfway through roasting for even cooking. Broil for last 2 minutes for extra crispiness but watch closely to avoid burning. Tahini sauce thickens if left too long; whisk in water before serving. Leftover chickpeas can be reheated in a 375°F oven for 5-7 minutes to regain crispness.

Nutrition

Keywords: crispy chickpeas, buddha bowl, tahini drizzle, vegan, plant-based, healthy, easy recipe, gluten-free

Find it online: https://spoonette.com/crispy-chickpea-buddha-bowl-recipe-easy-homemade-with-creamy-tahini-drizzle/