![- 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 2 cups fresh spinach - 1/4 cup tahini - 2 tablespoons lemon juice - 1 tablespoon maple syrup (optional) - Sesame seeds for garnish This bowl is not only tasty but also healthy! A serving has around 450 calories. It packs about 15 grams of protein, thanks to the chickpeas and quinoa. You also get healthy fats from the avocado and tahini. Plus, it is rich in fiber, vitamins, and minerals, making it a balanced meal. If you don't have chickpeas, you can use black beans or lentils. Quinoa can be swapped for brown rice or farro. For the tahini, you can use almond butter or cashew cream. If you want a nut-free option, skip the tahini and drizzle with olive oil instead. Start by preheating your oven to 400°F (200°C). This step helps the chickpeas get nice and crispy. In a large mixing bowl, combine the drained chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Make sure the chickpeas are well coated. This mix gives them great flavor. Spread the seasoned chickpeas on a baking sheet in a single layer. Roast them in the oven for 25 to 30 minutes. Shake the pan halfway through to ensure they roast evenly. Keep an eye on them; you want them crispy and golden. While the chickpeas roast, it’s time to cook the quinoa. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Using broth adds flavor to the quinoa. Once boiling, add 1 cup of rinsed quinoa. Reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. After 15 minutes, check the quinoa. It should be fluffy and the liquid should be absorbed. Remove it from heat and let it sit covered for 5 more minutes. Fluff the quinoa with a fork before using it in your bowl. Now, let’s make a creamy tahini dressing. In a small bowl, whisk together 1/4 cup of tahini, 2 tablespoons of lemon juice, and a pinch of salt. If you want a touch of sweetness, add 1 tablespoon of maple syrup. If the dressing is too thick, add a little water until you reach your desired consistency. This dressing adds a rich, nutty flavor to the bowl. For the full recipe, check out the details above. Enjoy the process and make it your own! To make your chickpeas super crispy, start by drying them well. After rinsing, lay them on a paper towel. Pat them dry until no moisture remains. This step is key for that crunch. Use high heat when roasting. Preheat your oven to 400°F (200°C). Roast for 25-30 minutes and shake the pan halfway through. You can also try adding a bit more oil for extra crispiness. I love to play with flavors in this recipe. You can try different herbs and spices to change the taste. For a spicy kick, add cayenne pepper or chili powder. If you want a fresh twist, use fresh herbs like parsley or cilantro. You can also mix in some Italian seasoning for a cozy taste. Just remember, the more you experiment, the more fun your bowl will be! This Buddha bowl pairs well with many sides. I suggest adding some roasted vegetables like zucchini or bell peppers. You can also top your bowl with nuts for added crunch. A dollop of Greek yogurt can add creaminess, too. If you want something warm, serve it with a side of soup. Feel free to mix and match until you find your favorite combo. Check out the Full Recipe for more ideas! {{image_2}} You can easily make this dish vegan if you want. The recipe already uses plant-based items. The tahini dressing is creamy and rich without dairy. If you want more flavor, add a splash of soy sauce or coconut aminos. These options will keep your Buddha bowl tasty and 100% vegan. This Crispy Chickpea Buddha Bowl is naturally gluten-free. Use quinoa as your base, as it is gluten-free. If you want to add more crunch, try gluten-free grains like brown rice or millet. Always check labels on packaged ingredients to confirm they are gluten-free. This way, you can enjoy your meal without worry. Adding seasonal veggies can boost your bowl's flavor. In spring, toss in some fresh asparagus or peas. Summer is great for bell peppers and zucchini. In fall, roasted sweet potatoes or squash add a sweet touch. Winter greens like kale or Brussels sprouts are perfect for a hearty meal. Feel free to mix and match your favorites to keep it exciting. After enjoying your Crispy Chickpea Buddha Bowl, store leftovers right away. Place the quinoa, chickpeas, and veggies in separate, airtight containers. This keeps everything fresh and tasty. Make sure they cool to room temperature before sealing. You can keep them in the fridge for up to three days. When you're ready to eat your leftovers, reheating is simple. For quinoa, warm it in the microwave or on the stove. Add a splash of water to help it steam. Chickpeas can be crispy again if you roast them briefly in the oven. Heat them at 375°F (190°C) for about 10 minutes. This keeps them crunchy and delicious! In the fridge, your Buddha Bowl lasts about three days. If you want to keep it longer, freeze the chickpeas and quinoa. They can stay good for up to three months in the freezer. Just remember to thaw them in the fridge overnight before reheating. This way, you can enjoy this meal anytime! For a complete guide on how to make this dish, check out the [Full Recipe]. Yes, you can make the Crispy Chickpea Buddha Bowl ahead of time. The chickpeas stay crispy for a short time but can lose some crunch. You can roast them just before serving for the best texture. Cook the quinoa and prep the veggies in advance. Store these in separate containers in the fridge. When ready to eat, assemble the bowl and drizzle with the tahini dressing. If you want to switch from quinoa, you have options. Brown rice is a great choice. It has a nice chewy texture. Farro is another tasty grain. It adds a nutty flavor. You can also use couscous for a light and fluffy base. Each grain gives a different taste, so feel free to explore. To boost protein, consider adding cooked lentils or beans. They blend well with the chickpeas. You can also top your bowl with grilled chicken or tofu. Both are excellent sources of protein. For a quick option, sprinkle some nuts or seeds on top. This adds crunch and more protein. This blog post covered how to make a Crispy Chickpea Buddha Bowl. We highlighted key ingredients, cooking steps, and tips for extra flavor. I shared ways to customize the dish for vegan and gluten-free diets. Proper storage and reheating tips help keep leftovers tasty. Remember, cooking can be fun and simple. Enjoy trying new ingredients and flavors. Each bowl is a chance to create health and taste. Happy cooking!](https://easycookingbite.com/wp-content/uploads/2025/06/f1943741-df65-4954-ad50-499fdb9e27cf-250x250.webp)
Crispy Chickpea Buddha Bowl
Looking for a delicious and nutritious meal? Try this Crispy Chickpea Buddha Bowl! Packed with flavor and health benefits, this recipe combines roasted chickpeas, quinoa, fresh spinach, and creamy tahini dressing for a satisfying dish. Perfect for lunch or dinner! With easy steps and wholesome ingredients, you can whip up this tasty bowl in no time. Click to discover how to make this vibrant meal that will leave you feeling great!