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- 1 can (15 oz) chickpeas, rinsed and drained - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon cumin - Salt and pepper to taste - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1 cup spinach or mixed greens - 1/4 cup tahini - 2 tablespoons lemon juice - 2 tablespoons water (to thin the tahini) Chickpeas are the star of this bowl. They add protein and fiber. When baked, they get crispy and delicious. Quinoa is a great grain. It cooks quickly and offers more protein than rice. Fresh vegetables like cherry tomatoes and spinach add color and nutrients. You can use mixed greens if you prefer. The tahini dressing brings it all together. It has a creamy texture and a nutty flavor. - Fresh herbs - Seeds or nuts - Additional toppings You can make this bowl your own. Fresh herbs like parsley add a burst of flavor. Seeds or nuts provide crunch and healthy fats. Consider adding extras like olives or pickled onions for a fun twist. These garnishes not only boost flavor but also make your bowl look pretty. The key is to mix and match what you love! For the full recipe, check out the Crispy Chickpea Buddha Bowl. First, rinse and drain the chickpeas. This step is key to crispiness. Use a colander to ensure all water drains off. Then, pat them dry with a clean towel. This removes extra moisture. Next, season the chickpeas. In a bowl, mix chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Toss until they are well-coated. This mix adds great flavor. For cooking quinoa, use vegetable broth instead of water. This adds more taste. In a pot, combine rinsed quinoa and vegetable broth. Bring it to a boil over high heat. Once boiling, lower the heat. Cover the pot and let it simmer for about 15 minutes. After all the liquid is absorbed, remove it from heat. Let it sit for 5 minutes before fluffing it with a fork. This makes each grain light and fluffy. Start by layering your Buddha bowl. Place a generous scoop of quinoa at the bottom. Then, add a handful of spinach or mixed greens on top. Next, layer the crispy chickpeas, cherry tomatoes, and avocado slices. Arrange them nicely for a colorful look. Finally, drizzle with the tahini dressing. This adds creaminess and depth. If you want, garnish with fresh parsley for a pop of color. Follow these steps, and you will create a tasty and healthy meal. You can find the complete guide in the Full Recipe. To make the best crispy chickpeas, start with a hot oven. Set your oven to 400°F (200°C). This high heat helps the chickpeas turn golden and crunchy. Bake them for 25 to 30 minutes. Halfway through, shake the pan to help them cook evenly. If you want a different method, try using an air fryer. It cooks faster and gives a nice crunch. Set it to 400°F and cook for about 15 minutes. Shake the basket a few times to ensure they cook well. You can easily change your Buddha bowl to fit your taste. Want more protein? Add grilled chicken, tofu, or boiled eggs. These will make your meal more filling. Seasonal veggies also make a big difference. In spring, use asparagus or peas. In fall, try sweet potatoes or roasted carrots. This keeps your meals fresh and exciting. Making this dish ahead of time is a smart choice. Store your chickpeas, quinoa, and veggies in separate airtight containers. They stay fresh for up to four days in the fridge. When you’re ready to eat, just reheat the chickpeas in the oven at 350°F for about 10 minutes. This helps them regain their crunch. You can also warm up the quinoa in the microwave for a quick meal. For the best flavor, drizzle on the tahini dressing just before eating. You can find the full recipe at the end of this article. {{image_2}} You can switch up the tahini dressing for a new taste. Try a lemon-tahini blend. Mix tahini with more lemon juice, garlic, and a splash of water. You can also make a creamy avocado dressing. Blend avocado, lime juice, and a bit of water. Each dressing brings its flavor and pairs well with crispy chickpeas. Balancing flavors is key. Try sweeter dressings with spicy toppings for a fun mix. If you want to change the grain, use brown rice or farro instead of quinoa. Both add great texture. You can even use leftover grains from another meal. This is a smart way to reduce waste. Just heat them up before adding to your bowl. To keep it vegan and gluten-free, double-check all your ingredients. Use gluten-free grains, like buckwheat or millet. For added protein, add tofu or tempeh. You can also replace tahini with sunflower seed butter. Just keep the same ratio when making the dressing. This way, everyone can enjoy a delicious Crispy Chickpea Buddha Bowl. For the full recipe, check out the main article. To keep your Crispy Chickpea Buddha Bowl fresh, use airtight containers. These containers prevent air from entering and help maintain flavor and texture. Store the chickpeas, quinoa, and veggies separately. This way, they won’t get soggy. For best taste, eat leftovers within three days. Quinoa can last about five days in the fridge, but chickpeas might lose their crunch. If you want to enjoy them for longer, consider freezing. You can freeze the chickpeas and quinoa if you want to save them for later. To freeze, let them cool down completely. Then, place them in freezer-safe bags. Squeeze out as much air as possible before sealing. This helps avoid freezer burn. To thaw, take them out the night before and place them in the fridge. For a quick option, you can use the microwave. Heat them gently until warm. This method keeps them fresh and tasty. You can use gluten-free grains like brown rice or millet. Quinoa is also a great choice. All these options keep your dish healthy and tasty. Yes, you can use canned chickpeas. They save time and are easy to use. Canned chickpeas are soft and ready to go. Dried chickpeas take longer to cook. If you use dried, soak them overnight, then cook. If you need a tahini substitute, try peanut butter or sunflower seed butter. You can also use yogurt or cashew cream for a creamy texture. Adjust the flavor by adding lemon juice or garlic. To make this meal prep-friendly, cook a large batch of quinoa and chickpeas. Store each component in separate containers. This way, you can mix and match for quick meals during the week. This Buddha bowl is rich in protein and fiber. Chickpeas provide plant-based protein. Quinoa is a complete protein with all nine amino acids. Spinach and tomatoes add vitamins and minerals. This meal is great for a balanced diet. In this guide, we explored making a Crispy Chickpea Buddha Bowl. We covered essential ingredients, fun garnishes, and easy steps to prepare and assemble your meal. You learned tips for achieving crispy chickpeas and how to customize your bowl to fit your tastes. Remember, meal prep can save time, and this dish offers great nutrition. Experiment with dressings and grains to keep it exciting. Enjoy your delicious, healthy bowl!

Crispy Chickpea Buddha Bowl

Elevate your meals with this delicious Crispy Chickpea Buddha Bowl that's packed with flavor and nutrition. Perfect for a quick lunch or dinner, enjoy seasoned chickpeas, fluffy quinoa, fresh veggies, and a creamy tahini dressing. This nourishing recipe is easy to make and will satisfy your taste buds. Ready to create a wholesome meal? Click through to explore the full recipe and bring this vibrant dish to life!
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Ingredients
  

1 can (15 oz) chickpeas, rinsed and drained

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon cumin

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 avocado, sliced

1 cup spinach or mixed greens

1/4 cup tahini

2 tablespoons lemon juice

2 tablespoons water (to thin the tahini)

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a bowl, toss the rinsed chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.

      Spread the seasoned chickpeas onto a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until crispy, giving them a shake halfway through.

        While the chickpeas are baking, cook the quinoa. In a pot, combine quinoa and vegetable broth, bringing it to a boil. Reduce heat, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

          Prepare the tahini dressing by whisking together tahini, lemon juice, water, and a pinch of salt until smooth. Adjust consistency with more water if needed.

            Assemble your Buddha bowl by layering quinoa at the bottom, followed by a handful of spinach or mixed greens, topped with crispy chickpeas, cherry tomatoes, and avocado slices.

              Drizzle with the tahini dressing and garnish with fresh parsley if desired.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 2-4