Description
A vibrant and nutritious Chickpea Shawarma Buddha Bowl featuring spiced roasted chickpeas, fluffy quinoa, fresh arugula, and colorful Mediterranean toppings, all brought together with a creamy tahini dressing. Perfect for a wholesome, flavorful vegetarian meal that is quick to prepare and packed with protein and fiber.
Ingredients
Scale
Grains & Legumes
- 1/2 cup quinoa (multicolored or any variety)
- 1 cup water
- 1 can chickpeas, drained and rinsed
Vegetables & Toppings
- Arugula, a few handfuls
- Sliced red onion, to taste
- Cucumber, sliced or diced, to taste
- Banana peppers, to taste
- Kalamata olives, to taste
- Feta cheese, to taste
Spices & Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 teaspoons oil (olive or coconut oil)
Tahini Dressing
- 1/2 cup tahini
- 1/4 cup water (plus more as needed for desired consistency)
- Juice of half a lemon or lime
- 2 cloves garlic, minced
Instructions
- Preheat Oven: Preheat your oven to 400ºF (204ºC) to prepare for roasting the chickpeas.
- Cook Quinoa: In a small saucepan, combine quinoa and 1 cup water. Bring to a boil over high heat with the lid on. Once boiling, reduce heat to low and simmer for 10-15 minutes until the quinoa is fully cooked and water is absorbed. Fluff with a fork and set aside.
- Roast Chickpeas: While the quinoa cooks, spread the drained and rinsed chickpeas evenly on a baking sheet. Drizzle with 2 teaspoons of oil and toss to coat. Season with cumin, turmeric, black pepper, cinnamon, and salt. Toss well to evenly distribute the spices. Roast in the preheated oven for 14-16 minutes, stirring halfway through, until chickpeas are crisp and golden.
- Prepare Tahini Dressing: In a small bowl, whisk together tahini, 1/4 cup water, lemon or lime juice, and minced garlic. Add more water if needed to reach a creamy, pourable consistency that suits your taste.
- Prep Toppings: Slice the red onion and cucumber, and prepare banana peppers, kalamata olives, and feta cheese as desired for serving.
- Assemble Bowls: Distribute cooked quinoa evenly between two bowls. Add a few handfuls of fresh arugula to each. Top with the roasted chickpeas, sliced red onion, cucumbers, banana peppers, kalamata olives, and feta cheese. Drizzle generously with the tahini dressing. Serve immediately and enjoy your wholesome Chickpea Shawarma Buddha Bowl!
Notes
- You can substitute quinoa with brown rice or couscous if preferred.
- Adjust the spices to your taste – more cumin or a pinch of cayenne can add extra heat.
- Tahini dressing thickness can be customized by varying water quantity.
- Use fresh lemon or lime juice for best flavor in dressing.
- Make sure chickpeas are well-drained and patted dry for crisp roasting.
- This bowl can be served warm or at room temperature.
