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Fresh Mediterranean Chickpea Buddha Bowl

Mediterranean Chickpea Buddha Bowl - featured image
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A quick, easy, and vibrant Mediterranean chickpea Buddha bowl featuring roasted spiced chickpeas, fresh veggies, and a creamy lemon-tahini dressing. Perfect for a healthy lunch or light dinner.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved (optional)
  • 1 cup mixed greens or baby spinach
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons tahini
  • Juice of 1 lemon (about 2–3 tablespoons)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2–3 tablespoons cold water
  • Salt and pepper, to taste
  • 1/4 cup crumbled feta cheese (optional)
  • 1 tablespoon toasted pine nuts or slivered almonds

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Drain and rinse chickpeas, then pat dry thoroughly with a kitchen towel or paper towels.
  3. In a bowl, toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
  4. Spread chickpeas in a single layer on the baking sheet and roast for 25-30 minutes, shaking or stirring every 10 minutes until crispy but not burnt.
  5. While chickpeas roast, halve cherry tomatoes, dice cucumber, thinly slice red onion (soak in cold water briefly if desired), pit and halve olives, chop parsley, and wash greens.
  6. In a small bowl or jar, whisk together tahini, lemon juice, olive oil, minced garlic, and salt. Add cold water a tablespoon at a time until dressing is smooth and pourable.
  7. Layer mixed greens at the base of a serving bowl. Arrange roasted chickpeas, tomatoes, cucumber, onion, olives, and parsley on top.
  8. Drizzle tahini dressing over the bowl and sprinkle with crumbled feta and toasted pine nuts or almonds.
  9. Serve immediately, optionally with warm pita bread or a side of quinoa.

Notes

Dry chickpeas thoroughly before roasting to ensure crispiness. Toss chickpeas every 10 minutes during roasting for even browning. Soak red onion slices in cold water to mellow sharpness if desired. Keep dressing separate until serving to avoid soggy veggies. Dressing can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: Mediterranean, chickpea, Buddha bowl, healthy lunch, vegetarian, vegan option, tahini dressing, roasted chickpeas, quick meal

Find it online: https://blixfood.com/fresh-mediterranean-chickpea-buddha-bowl-recipe-easy-vibrant-veggie-lunch-ideas/