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- 1 can (15 oz) chickpeas, drained and rinsed - 2 cups cooked quinoa - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 2 cups fresh spinach or mixed greens Chickpeas are the star of this bowl. They give protein and fiber. I love how they get crispy in the oven. Quinoa adds a nice texture and is full of nutrients. Fresh veggies bring color and crunch to the dish. - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon cumin - Salt and pepper to taste - 1/4 cup tahini - 2 tablespoons lemon juice - 1 tablespoon water The right seasonings make this meal pop. Olive oil helps the spices stick. Smoked paprika gives a lovely smoky flavor. Tahini dressing adds creaminess and depth. The lemon juice brightens it all up. - 1 avocado, sliced - Sesame seeds for garnish Avocado adds creaminess and healthy fats. Sesame seeds offer a nice crunch. You can also use other toppings like nuts or sprouts. Feel free to customize this bowl to your taste. For the full recipe, check out the detailed steps to create this delicious dish. 1. Preheat your oven to 400°F (200°C). This temperature helps the chickpeas get crispy. 2. In a bowl, toss the drained chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Make sure every chickpea gets coated well. 1. Spread the seasoned chickpeas out in a single layer on a baking sheet lined with parchment paper. This helps them roast evenly. 2. Roast the chickpeas in the oven for about 25-30 minutes. Shake the pan halfway through to ensure they cook evenly. Look for a nice golden brown color and crisp texture. 1. Start with the cooked quinoa as the base in a large bowl. This gives your bowl a hearty foundation. 2. Add fresh spinach or mixed greens on top of the quinoa. This adds color and nutrients. 3. Next, artfully arrange the halved cherry tomatoes, diced cucumber, and sliced avocado around the bowl. This makes it look beautiful and inviting. 4. Once the chickpeas are done roasting, add them on top of the vegetables. They will be warm and crunchy. 5. For the dressing, whisk together tahini, lemon juice, and water until smooth. If it’s too thick, add a bit more water. 6. Drizzle the tahini dressing over the assembled bowl and sprinkle sesame seeds on top for a nice finish. For the full recipe, check the recipe card above. Enjoy your meal! To get the best crispy chickpeas, start by draining and drying them well. Excess moisture will make them soggy. After rinsing, pat them dry with a clean towel. This simple step makes a big difference. Next, set your oven to 400°F (200°C). This temperature helps the chickpeas roast perfectly. Spread them out on a baking sheet in a single layer. This ensures even cooking. Shake the pan halfway through roasting for crispiness all around. If you want to mix things up, try different grains. Instead of quinoa, use brown rice or farro for a unique twist. Each grain brings its own flavor and texture. You can also swap veggies based on what you have. Use bell peppers or shredded carrots if you want a color boost. Plating is key for a beautiful Buddha bowl. Start with a base of quinoa in the center. Then, arrange the spinach and veggies around it. This creates a colorful display. When adding the chickpeas, place them in a way that shows off their crispiness. For serving, drizzle the tahini dressing over the top just before eating. This keeps everything fresh. Don't forget to sprinkle sesame seeds for a nice finish. For more ideas on plating, check out the Full Recipe. {{image_2}} To make the Crispy Chickpea Buddha Bowl gluten-free, choose gluten-free grains like quinoa or brown rice. Both grains add great texture and nutrition. For dressings, use tamari instead of soy sauce. This swap keeps the flavor while ensuring gluten-free status. This recipe is already vegan, but double-check your ingredients. Make sure the chickpeas and all veggies are plant-based. If you want more protein, add tofu or tempeh. Both options blend well with the chickpeas and keep the bowl filling. Using seasonal vegetables makes your bowl fresh and vibrant. In summer, add sweet corn or bell peppers. In fall, consider roasted squash or sweet potatoes. Adjust spices too. For spring, try adding fresh herbs. In winter, warming spices like cinnamon or nutmeg can enhance your bowl's flavor. Mix and match these ideas to keep your Crispy Chickpea Buddha Bowl exciting. You can always check the Full Recipe for more details. To keep your crispy chickpea Buddha bowl fresh, store leftovers in the fridge. Use an airtight container to keep moisture out. The bowl will stay good for 3 to 4 days. When reheating chickpeas, the oven is best. Preheat it to 375°F (190°C). Spread the chickpeas on a baking sheet for about 10 minutes. This keeps them crispy. For the bowl, you can reheat the quinoa and veggies in the microwave. Just heat them until warm, then reassemble your bowl. To save time, prepare ingredients ahead of time. You can cook the quinoa and roast the chickpeas in advance. Store them separately in the fridge. When you’re ready to eat, just assemble your bowl. Add fresh veggies and drizzle with tahini dressing for quick meals. This method makes enjoying your crispy chickpea Buddha bowl easy! For the full recipe, check out the Crispy Chickpea Buddha Bowl section. Chickpeas are small but mighty! They offer many health benefits. Here’s a quick look at their nutritional profile: - High in protein - Packed with fiber - Rich in vitamins and minerals Chickpeas are great for your health. Fiber helps with digestion. It keeps you full longer too. Protein builds and repairs body tissue. It is essential for muscle growth. Eating chickpeas can help control blood sugar and cholesterol levels. You can store the Crispy Chickpea Buddha Bowl in the fridge for up to 3 days. Keep the chickpeas separate if possible. This keeps them crispy. Use an airtight container to keep it fresh. Absolutely! You can make the Buddha bowl your own. Here are some ideas: - Swap chickpeas for black beans or lentils - Use brown rice instead of quinoa - Add seasonal veggies like bell peppers or zucchini If you follow a specific diet, you can still enjoy this meal. Make it vegan by sticking to plant-based options. Gluten-free grains are also an option. Explore your preferences and enjoy! For the complete recipe, check out the Full Recipe link. This blog post shared how to make a Crispy Chickpea Buddha Bowl. We covered the key ingredients, from chickpeas to fresh veggies and tasty dressings. I shared step-by-step instructions for roasting chickpeas and assembling your bowl. You learned tips for crispy chickpeas and various ingredient swaps. Remember, your bowl can change with the seasons or your preferences. Enjoy creating your own delicious and healthy meals. Make it fun and fill it with what you love!

Crispy Chickpea Buddha Bowl

Indulge in a delightful Crispy Chickpea Buddha Bowl that’s packed with flavor and nutrition! This easy recipe combines perfectly roasted chickpeas with quinoa, fresh veggies, and a creamy tahini dressing. Ideal for lunch or dinner, it’s a vibrant meal that satisfies your taste buds. Click through to explore this delicious recipe and learn how to create your own nourishing bowl that will impress family and friends!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon cumin

Salt and pepper to taste

2 cups cooked quinoa

1 cup cherry tomatoes, halved

1 cucumber, diced

1 avocado, sliced

2 cups fresh spinach or mixed greens

1/4 cup tahini

2 tablespoons lemon juice

1 tablespoon water

Sesame seeds for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a bowl, toss the drained chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.

      Spread the chickpeas out in a single layer on a baking sheet lined with parchment paper.

        Roast the chickpeas in the oven for about 25-30 minutes, or until they are golden brown and crispy, shaking the pan halfway through for even cooking.

          While the chickpeas are roasting, prepare the bowl ingredients. In a large bowl, arrange the cooked quinoa as the base.

            Add the fresh spinach or mixed greens on top of the quinoa.

              Next, artfully arrange the halved cherry tomatoes, diced cucumber, and sliced avocado around the bowl.

                Once the chickpeas are done roasting, add them on top of the vegetables.

                  For the dressing, whisk together tahini, lemon juice, and water until smooth. Adjust the consistency with a bit more water if needed.

                    Drizzle the tahini dressing over the assembled bowl and sprinkle sesame seeds on top for garnish.

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