Tahini Chickpea Buddha Bowl
Warm roasted chickpeas and broccoli tossed with creamy tahini sauce over a bed of fresh greens. A complete Mediterranean dinner ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 1 can (15 oz) canned chickpeas, drained and patted dry
- 3 cups broccoli florets, bite-sized
- 3 tbsp tahini
- 1 whole lemon (juiced + zested)
- 2 cloves garlic cloves, minced
- 2 cups mixed greens or arugula
- ½ cup pomegranate seeds or cherry tomatoes, halved
Instructions
- 1
Toss chickpeas and broccoli with 1 tbsp olive oil, salt, and pepper on a sheet pan.
- 2
Roast at 425°F until chickpeas are golden and broccoli edges curl, about 12 minutes.
- 3
While roasting, whisk tahini with lemon juice, minced garlic, 2 tbsp water, salt, and pepper until smooth.
- 4
Divide greens between two bowls and drizzle with half the tahini sauce.
- 5
Top with roasted chickpeas and broccoli, remaining sauce, pomegranate seeds, and lemon zest.
- 6
Serve immediately while chickpeas are still warm.
Tools you’ll need
- sheet pan
- small bowl
- whisk
- oven
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