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- 1 can (15 oz) chickpeas, thoroughly drained and rinsed - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - Additional vegetables (tomatoes, cucumber, avocado, spinach) - 1/4 cup tahini (preferably raw) - 2 tablespoons fresh lemon juice - 1 tablespoon pure maple syrup - Water for desired dressing consistency - Sesame seeds for garnish - Fresh herbs or other toppings The main ingredients in this Crispy Chickpea Buddha Bowl shine with flavor and nutrition. First, the chickpeas form the base of our dish. They provide protein and fiber, making this meal filling and healthy. I love using canned chickpeas because they save time. Just rinse and drain them well before cooking. Next, I drizzle the chickpeas with extra virgin olive oil. This oil adds richness and helps the spices stick. Smoked paprika gives a warm, smoky flavor. It transforms simple chickpeas into a crunchy treat. I also add garlic powder and ground cumin for extra flavor. For the colorful veggies, I suggest using tomatoes, cucumber, avocado, and spinach. These add freshness and crunch. You can mix and match your favorites too. Now, let’s talk about the dressing. A creamy tahini sauce ties all the flavors together. Tahini is made from ground sesame seeds and has a nutty taste. The lemon juice brightens the dressing, while maple syrup adds a touch of sweetness. You can adjust the water to get the perfect creamy texture. Finally, sprinkle sesame seeds on top for an added crunch. You can also use fresh herbs or other toppings to make it your own. This Crispy Chickpea Buddha Bowl offers a delightful mix of flavors and textures. For the full recipe, check out the details above! - Preheat your oven to 425°F (220°C). - In a bowl, mix the chickpeas with olive oil and spices. Use smoked paprika, garlic powder, ground cumin, sea salt, and black pepper. Toss well until every chickpea is coated. - Spread the chickpeas on a baking sheet. Make sure they are in a single layer. - Bake for 25-30 minutes. Shake the pan halfway through for even cooking. You want them golden and crispy. - In a small bowl, whisk together tahini, fresh lemon juice, maple syrup, and water. - Add water slowly until the dressing gets creamy. - Grab two serving bowls. Start with 1 cup of cooked quinoa in each bowl. - Layer fresh spinach or mixed greens on top. Add halved cherry tomatoes, diced cucumber, and avocado slices. - Once the chickpeas are crispy, add them to the bowls. - Drizzle with your tahini dressing. Finish with sesame seeds for extra crunch. Enjoy this colorful, tasty dish that’s full of flavor! For a detailed recipe, check the Full Recipe. To make great crispy chickpeas, start by drying them well. Remove moisture with a towel after rinsing. This step helps them crisp up in the oven. Next, spread them out on a baking sheet. Bake them at 425°F (220°C) for 25 to 30 minutes. Remember to shake the pan halfway through. This helps them cook evenly and get crunchy. You can change up the dressing for new flavors. Adding garlic or fresh herbs will boost the taste. Want a thinner dressing? Just add more water until it’s the right consistency. For a thicker dressing, use less water. Experimenting will help you find your favorite mix. Prep your ingredients ahead of time for quick assembly. You can cook quinoa and chop veggies in advance. Store them in the fridge in separate containers. This makes meal prep easy and fast. If you have leftovers, store them in airtight containers. They will stay fresh for a few days. {{image_4}} You can add grilled chicken or tofu to your Buddha bowl. Both options boost protein and flavor. Grilled chicken brings a savory taste, while tofu adds a nice texture. If you want to switch the chickpeas, try black beans or kidney beans. These beans have great taste and pair well with the other ingredients. To complement your bowl, consider adding a side of roasted sweet potatoes or a fresh garden salad. These sides enhance the meal and add texture. You can also customize your bowl with seasonal produce. In spring, add asparagus; in fall, try roasted squash. Use what is fresh to keep it exciting! If you need gluten-free options, use quinoa and a gluten-free dressing. You can make the tahini dressing with lemon juice and maple syrup for a tasty twist. If you want vegan options, this recipe is already plant-based. Just ensure any added toppings, like yogurt or cheese, are also vegan. To keep your Crispy Chickpea Buddha Bowl fresh, store it in an airtight container. Place the bowl in the fridge within two hours of serving. This dish lasts about three days in the fridge. However, the chickpeas may lose their crispiness over time. When you reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Spread the chickpeas on a baking sheet and heat for about 10 minutes. You can also use a microwave but note that the chickpeas may not stay crispy. For a tasty touch, add fresh spinach and avocado just before serving. You can freeze the chickpeas and quinoa separately. Place them in freezer-safe bags or containers. They last up to three months in the freezer. When you’re ready to eat, thaw the chickpeas and quinoa in the fridge overnight. Reheat them as mentioned above, then assemble your bowl fresh. This way, you enjoy that great taste and texture! For the full recipe, check the earlier section. If you don’t have tahini, use almond butter or plain yogurt. Both options work well in this recipe. Almond butter adds a nutty flavor, while yogurt gives a creamy texture. Experiment and find what suits your taste! Yes! This recipe is vegan as it stands. For those who prefer non-vegan options, you could add grilled chicken or feta cheese. These can enhance flavor while keeping the meal hearty. To add heat, try red pepper flakes or cayenne pepper. You can also mix in hot sauce with the tahini dressing. Adjust the amount based on your spice tolerance. A little goes a long way! To keep chickpeas crispy, store them in an open container. Avoid sealing them tightly. When reheating, place them back in the oven for a few minutes. This helps regain their crunch. Enjoy the texture! This blog post showed you how to make a crispy chickpea Buddha bowl. You learned about key ingredients, dressing options, and tips for success. The recipe offers flexibility for proteins and dietary needs. Enjoy the health benefits and great taste! Try different veggies and toppings for your perfect bowl. Meal prep tips will help you save time too. With these steps, you can easily create a delicious, nutritious meal any day.

Crispy Chickpea Buddha Bowl

Create a vibrant and nutritious meal with this Crispy Chickpea Buddha Bowl recipe! Packed with protein-rich chickpeas, fresh veggies, and a creamy tahini dressing, this bowl is as satisfying as it is delicious. Perfect for lunch or dinner, it’s a wholesome choice that’s quick to make. Click to explore the full recipe and discover how to whip up this flavorful dish that’s sure to impress and nourish!
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Ingredients
  

1 can (15 oz) chickpeas, thoroughly drained and rinsed

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

Sea salt and freshly ground black pepper, to taste

2 cups cooked quinoa (warm or at room temperature)

1 cup cherry tomatoes, halved

1 medium cucumber, diced into small cubes

1 large ripe avocado, sliced into thin wedges

2 cups fresh spinach or a mix of your favorite greens

1/4 cup tahini (preferably raw)

2 tablespoons fresh lemon juice

1 tablespoon pure maple syrup

Water, as needed for desired dressing consistency

Sesame seeds for garnish

Instructions
 

Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking.

    In a medium-sized mixing bowl, combine the drained and rinsed chickpeas with the extra virgin olive oil. Add smoked paprika, garlic powder, ground cumin, sea salt, and freshly ground black pepper. Toss well until the chickpeas are thoroughly coated in the spice mixture.

      Spread the seasoned chickpeas out on the prepared baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, shaking the baking sheet halfway through to ensure even cooking. The chickpeas should emerge golden and crispy.

        While the chickpeas are baking, prepare the tahini dressing. In a small bowl, whisk together tahini, fresh lemon juice, and maple syrup. Gradually add small amounts of water until the dressing reaches your desired creamy consistency.

          For assembly, take two serving bowls and layer each one with 1 cup of cooked quinoa as the base. Then, neatly arrange the spinach or mixed greens, followed by the halved cherry tomatoes, diced cucumber, and sliced avocado on top.

            Once the chickpeas have reached the perfect crispy texture, remove them from the oven and distribute them evenly over each bowl.

              Generously drizzle the prepared tahini dressing over the vibrant ingredients in each bowl. Finish with a sprinkle of sesame seeds for an added crunch and visual appeal.

                Serve your Crispy Chickpea Buddha Bowls immediately for the best flavor and texture combination. Enjoy the delightful mix of flavors and nourishing ingredients!

                  Prep Time: 10 mins | Total Time: 40 mins | Servings: 2