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Imperfect Chickpea Buddha Bowl

This chickpea Buddha bowl combines crispy roasted chickpeas with fresh, vibrant vegetables and a creamy tahini dressing. The dish features a mix of textures—from crunchy chickpeas to crisp veggies—and an inviting, colorful appearance. It’s a forgiving, customizable meal that celebrates honest cooking and imperfect beauty.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Course: Main Course
Cuisine: fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can canned chickpeas drained and rinsed
  • 1 tbsp olive oil for roasting
  • 1 tsp smoked paprika for flavor
  • Pinch salt to taste
  • 2 carrots carrots thinly sliced
  • 1 cucumber cucumber thinly sliced
  • 1/2 small red cabbage thinly sliced
  • 4 cups mixed greens sturdy variety
  • 3 tbsp tahini sesame paste
  • 1 lemon lemon for juice
  • 2 tbsp water to thin dressing
  • garnish sesame seeds or herbs optional

Equipment

  • Baking sheet
  • Mixing bowls
  • Whisk or fork
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups

Method
 

  1. Drain and rinse the canned chickpeas thoroughly, then pat them dry with a kitchen towel. Toss them in a bowl with olive oil, smoked paprika, and a pinch of salt until evenly coated.
  2. Spread the seasoned chickpeas on a parchment-lined baking sheet in an even layer. Roast in a preheated oven at 200°C (392°F) for 25-30 minutes, shaking the sheet halfway through, until they’re golden and crispy.
  3. While the chickpeas roast, prepare your veggies: thinly slice carrots, cucumber, and red cabbage. Toss the greens with a squeeze of lemon juice and a drizzle of oil to lightly dress them.
  4. In a small bowl, whisk together tahini, the juice of one lemon, water, and a pinch of garlic powder if desired, until the dressing is smooth and creamy. Adjust with more water if needed for your desired consistency.
  5. Once the chickpeas are crispy and fragrant, remove them from the oven and let them cool slightly. This helps them crisp up further.
  6. Assemble your bowls: start with a base of greens, then add the roasted chickpeas, followed by the sliced veggies—carrots, cucumber, and red cabbage. Drizzle generously with the tahini dressing.
  7. Finish by sprinkling sesame seeds or chopped herbs on top for extra flavor and crunch. Let the bowl sit for 5-10 minutes to allow the flavors to meld and the greens to soften slightly.

Notes

Feel free to customize with your favorite vegetables or add a drizzle of hot sauce for some heat.