Chickpea Buddha Bowl with Tahini Drizzle
Warm grains, roasted chickpeas, and fresh vegetables topped with a creamy tahini sauce. Ready in 25 minutes with zero chopping fuss.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
wholesomequickmediterraneanvegetarianveganchickpeascrispycreamy
Ingredients
- 1 can (15 oz) canned chickpeas (drained and patted dry)
- 1.5 cups cooked rice or quinoa (warm)
- 1 cup cherry tomatoes (halved)
- ½ medium cucumber (sliced)
- 3 tbsp tahini
- 2 tbsp lemon juice
Instructions
- 1
Preheat oven to 425°F. Pat chickpeas very dry with paper towels.
- 2
Toss chickpeas with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
- 3
Roast chickpeas 12–15 minutes, shaking halfway through, until edges are crispy.
- 4
Whisk tahini, lemon juice, 2 tbsp water, salt, and pepper until pourable.
- 5
Divide warm rice between two bowls. Arrange tomatoes and cucumber alongside.
- 6
Top with roasted chickpeas. Drizzle tahini sauce over the entire bowl.
Tools you’ll need
- baking sheet
- paper towels
- small bowl
- whisk
- serving bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
