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Fresh Crispy Chickpea Buddha Bowl with Tangy Tahini Drizzle

crispy chickpea buddha bowl - featured image
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A quick and easy healthy lunch bowl featuring crispy roasted chickpeas, fresh veggies, and a tangy tahini drizzle. Perfect for a nourishing, flavorful meal that’s vegan and gluten-free.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 tablespoon olive oil (extra virgin if possible)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 cup cooked quinoa or brown rice
  • 1 cup baby spinach or mixed greens
  • 1/2 cup shredded carrots
  • 1/2 cup cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red cabbage, thinly sliced
  • 3 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 2–3 tablespoons warm water
  • 1 teaspoon maple syrup or honey
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Drain and rinse the canned chickpeas thoroughly. Pat them dry on a clean kitchen towel or paper towels.
  3. In a medium bowl, combine the dried chickpeas, olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Stir well to coat each chickpea evenly.
  4. Spread chickpeas on the baking sheet in a single layer, making sure they aren’t crowded.
  5. Roast for 25–30 minutes, shaking the pan every 10 minutes to prevent burning and ensure even cooking. Chickpeas should be golden and crunchy.
  6. While chickpeas roast, cook quinoa according to package instructions. Fluff with a fork and set aside to cool slightly.
  7. Wash and chop spinach, carrots, cucumber, cherry tomatoes, and cabbage.
  8. In a small bowl, whisk together tahini, lemon juice, minced garlic, maple syrup, and salt. Gradually add warm water, one tablespoon at a time, until smooth and pourable.
  9. Assemble the bowl starting with quinoa, add greens, then arrange veggies and crispy chickpeas on top.
  10. Drizzle the tahini sauce over the bowl just before serving. Optionally, sprinkle with sesame seeds or fresh herbs.

Notes

Pat chickpeas very dry before roasting for best crispiness. Shake baking sheet every 10 minutes during roasting. Tahini drizzle can be made ahead and stored in fridge up to 3 days. Reheat chickpeas in oven at 375°F for 5-7 minutes to regain crispiness. Use warm water to thin tahini sauce gradually to avoid clumping.

Nutrition

Keywords: chickpea bowl, crispy chickpeas, tahini drizzle, healthy lunch, vegan bowl, gluten-free, quick recipe, Buddha bowl

Find it online: https://twinkletaste.com/fresh-crispy-chickpea-buddha-bowl-recipe-easy-healthy-lunch-idea-with-tangy-tahini-drizzle/