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Fresh Mediterranean Chickpea Buddha Bowls Easy Wholesome Meal Recipe

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A quick and easy Mediterranean-inspired Buddha bowl featuring roasted chickpeas, fresh veggies, and a zesty lemon-tahini dressing. Perfect for a wholesome lunch or dinner that’s naturally gluten-free, dairy-free, and vegan-friendly.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 tablespoon olive oil (extra virgin)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 cups mixed greens (baby spinach, arugula, or kale)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup radishes, thinly sliced
  • 1/4 cup red onion, finely chopped (optional)
  • 3 tablespoons tahini
  • Juice of 1 lemon (freshly squeezed)
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup or honey
  • 1–2 tablespoons water, to thin as needed
  • Salt and pepper, to taste
  • 1 avocado, sliced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon toasted pine nuts or slivered almonds (optional)

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, then pat them dry with a clean kitchen towel or paper towels.
  3. In a bowl, combine chickpeas with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper. Stir until chickpeas are fully coated.
  4. Spread the chickpeas evenly on the baking sheet. Roast for 25 to 30 minutes, shaking the pan halfway through to ensure even browning.
  5. While chickpeas roast, wash and dry the mixed greens, halve the cherry tomatoes, dice the cucumber, thinly slice radishes, and chop red onion if using.
  6. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water one tablespoon at a time until smooth and pourable.
  7. In large serving bowls, add a base of mixed greens, then layer on cherry tomatoes, cucumber, radishes, and red onion.
  8. Once chickpeas are roasted and slightly cooled, scatter them on top of the veggies.
  9. Arrange sliced avocado on each bowl, sprinkle fresh parsley, and top with toasted pine nuts or almonds if using.
  10. Drizzle the lemon-tahini dressing generously over the assembled bowls before serving. Toss lightly if desired.

Notes

Pat chickpeas dry thoroughly before roasting to ensure crispiness. Shake pan halfway through roasting for even browning. If chickpeas are not crisp enough, broil for 1-2 minutes watching closely. Prepare veggies while chickpeas roast to save time. Store components separately for best freshness when meal prepping.

Nutrition

Keywords: Mediterranean, chickpea, Buddha bowl, healthy, vegan, gluten-free, easy recipe, roasted chickpeas, lemon tahini dressing

Find it online: https://cooksybite.com/fresh-mediterranean-chickpea-buddha-bowls-easy-wholesome-meal-recipe/