If you’re looking for a vibrant, nourishing meal that’s bursting with flavor and texture, the Chickpea Shawarma Buddha Bowl Recipe is your new go-to. This bowl is a beautiful harmony of warm, spiced chickpeas, fluffy quinoa, crisp vegetables, and a creamy tahini drizzle that comes together in the most satisfying way. Whether you’re craving a hearty lunch or a wholesome dinner, this dish packs plant-based protein, fresh greens, and a touch of Mediterranean magic into every bite. It’s colorful, wholesome, and surprisingly simple to prepare, making it a perfect choice for both busy weeknights and leisurely weekend meals.
Ingredients You’ll Need
The magic of this Chickpea Shawarma Buddha Bowl Recipe lies in its simplicity and the complementary qualities each ingredient brings to the dish. From the peppery warmth of arugula to the creamy tang of feta, every element enhances the bowl’s texture, flavor, and visual appeal.
- Arugula: Adds a fresh, peppery bite and a vibrant green color that balances the spices.
- Sliced red onion: Offers a sharp, slightly sweet crunch that livens up every spoonful.
- Cucumber: Brings a crisp, cool contrast to the warm chickpeas and grains.
- Feta cheese: Provides salty creaminess that complements the spices beautifully.
- Banana peppers: Adds tangy heat and brightens the flavor profile.
- Kalamata olives: Impart a briny richness to deepen the bowl’s Mediterranean vibe.
- Quinoa (1/2 cup): The perfect gluten-free grain base, fluffy and nutty, tying all ingredients together.
- Water (1 cup): Essential for cooking the quinoa to fluffy perfection.
- Can of chickpeas: Drained and rinsed, these are the star protein, soaking up all those wonderful spices.
- Cumin (1 teaspoon): Adds a warm, earthy backbone to the chickpeas.
- Ground turmeric (1/2 teaspoon): Brings subtle color and healthful anti-inflammatory benefits.
- Ground black pepper (1/4 teaspoon): Enhances the overall spice blend with a gentle kick.
- Ground cinnamon (1/4 teaspoon): Surprises the palate with a hint of sweet warmth.
- Salt (1/4 teaspoon): Essential for balancing all the flavors.
- Oil (2 teaspoons): Olive or coconut oil coats the chickpeas for roasting, adding moisture and flavor.
- Tahini (1/2 cup): Creates a luscious, nutty dressing that’s both rich and tangy.
- Water (1/4 cup or more): Used to adjust the tahini dressing to your desired consistency.
- Juice of half a lemon or lime: Brightens the tahini dressing with fresh citrus zing.
- Garlic cloves (2, minced): Adds aromatic depth to the dressing.
How to Make Chickpea Shawarma Buddha Bowl Recipe
Step 1: Preheat and Prepare Quinoa
Begin by preheating your oven to 400ºF to get it ready for roasting the chickpeas. Meanwhile, rinse the quinoa if you prefer, then combine it with 1 cup of water in a small saucepan. Bring it to a boil, then reduce to a simmer, cover, and let it cook gently for 10 to 15 minutes until all the water is absorbed and the quinoa is light and fluffy. This tender grain will form the hearty base of your bowl.
Step 2: Roast the Chickpeas with Shawarma Spices
While the quinoa cooks, spread the drained and rinsed chickpeas on a baking sheet. Drizzle with your choice of olive or coconut oil and toss well to coat each chickpea. Sprinkle on the cumin, turmeric, black pepper, cinnamon, and salt, then toss again until every bean is generously coated in these warm, fragrant spices. Roast them in your preheated oven for 14 to 16 minutes so they get delightfully crispy on the outside while maintaining a lovely tender bite inside.
Step 3: Whisk Up the Tahini Dressing
While the chickpeas roast and quinoa cooks, prepare your tahini dressing. In a small bowl, whisk together the tahini, minced garlic, lemon or lime juice, and about 1/4 cup of water. You’re aiming for a creamy, pourable consistency; add a splash more water if you want a thinner dressing that’s perfect for drizzling. The garlic and citrus really elevate the nutty tahini into a luscious sauce that ties the whole bowl together.
Step 4: Prepare Fresh Toppings
Chop up your red onion and cucumber into thin slices or bite-sized pieces, depending on your preference. Get your banana peppers, kalamata olives, arugula, and feta cheese ready to go. This fresh, tangy, and salty mix creates a vibrant contrast to the warm, spiced chickpeas and quinoa.
Step 5: Assemble Your Chickpea Shawarma Buddha Bowl Recipe
Now comes the fun part! Divide the fluffy quinoa between two bowls first, then add a generous handful of arugula to each. Top with your roasted chickpeas, sliced onions, cucumbers, banana peppers, olives, and sprinkle feta over the top. Finally, drizzle with your prepared tahini dressing. The combination of warm and cool, creamy and crunchy, spicy and fresh is guaranteed to wow your taste buds.
How to Serve Chickpea Shawarma Buddha Bowl Recipe
Garnishes
For an extra touch, consider sprinkling some fresh chopped parsley or cilantro over the bowl. A pinch of toasted sesame seeds adds a delightful nutty note and a bit of crunch. If you love a bit of heat, a drizzle of harissa or a few dashes of your favorite chili oil will beautifully complement the shawarma spices.
Side Dishes
While this Chickpea Shawarma Buddha Bowl Recipe is a meal on its own, you can pair it with warm, crusty pita bread or flatbreads to scoop up all those delicious flavors. A simple side salad of tomatoes, cucumber, and fresh herbs tossed with lemon and olive oil can also be a refreshing accompaniment.
Creative Ways to Present
Try serving this bowl in wide, shallow dishes to showcase the vibrant colors of each component. Layer the quinoa first and arrange the toppings in neat sections on top for a visually stunning “rainbow” effect. This makes the dish not only appealing but also allows each ingredient’s flavor to shine when scooped together or separately.
Make Ahead and Storage
Storing Leftovers
You can store leftover components of the Chickpea Shawarma Buddha Bowl Recipe separately for best results. Refrigerate cooked quinoa, roasted chickpeas, and fresh veggies separately in airtight containers to maintain their textures. Mix the bowl fresh each time to keep everything vibrant and crisp.
Freezing
If you want to freeze portions, focusing on the quinoa and chickpeas works best. Freeze them in a single layer on a tray first, then transfer to freezer-safe bags. Avoid freezing fresh vegetables or tahini dressing as their textures can change upon thawing.
Reheating
Reheat quinoa and chickpeas gently in the microwave or on the stovetop until warmed through, then add fresh ingredients and drizzle with tahini dressing right before serving. This helps preserve the freshness and full flavor of your Chickpea Shawarma Buddha Bowl Recipe.
FAQs
Can I use other grains instead of quinoa?
Absolutely! Brown rice, couscous, or even bulgur wheat work wonderfully as bases if quinoa is not on hand. Just adjust cooking times accordingly.
Is this recipe vegan-friendly?
You can make it vegan by simply omitting the feta cheese or replacing it with a plant-based alternative. The rest of the ingredients are already plant-based and delicious.
Can I prepare the chickpeas without an oven?
Yes, you can pan-roast the spiced chickpeas on medium heat until crisp, stirring frequently to avoid burning. This method gives a slightly different texture but just as tasty.
How spicy is the Chickpea Shawarma Buddha Bowl Recipe?
The spice blend is aromatic and mildly spicy rather than hot. If you prefer more heat, you can add chili flakes or hot sauce to taste.
How long does the tahini dressing keep?
The tahini dressing can be stored in an airtight container in the fridge for up to 5 days. Give it a good stir before serving, as it may thicken upon sitting.
Final Thoughts
There’s something truly special about a dish that’s as beautiful as it is tasty, and the Chickpea Shawarma Buddha Bowl Recipe fits that bill perfectly. It’s packed with wholesome ingredients, bold spices, and fresh toppings that come together effortlessly. I encourage you to dive into this recipe, experiment with your favorite additions, and enjoy every delicious, nourishing bite. Once you try it, this bowl will surely become a beloved favorite in your kitchen too.
Print
Chickpea Shawarma Buddha Bowl Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and healthy Chickpea Shawarma Buddha Bowl featuring spiced roasted chickpeas, fluffy quinoa, fresh arugula, and Mediterranean toppings, all drizzled with a creamy tahini dressing. Perfect for a nutritious lunch or dinner with a delicious blend of Middle Eastern flavors.
Ingredients
Base
- 1/2 cup quinoa (multicolored or any variety)
- 1 cup water
Roasted Chickpeas
- 1 can chickpeas, drained and rinsed
- 2 teaspoons oil (olive or coconut oil)
- 1 teaspoon cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Fresh Toppings
- Arugula (a few handfuls)
- Sliced red onion
- Cucumber, sliced or chopped
- Feta cheese
- Banana peppers
- Kalamata olives
Tahini Dressing
- 1/2 cup tahini
- 1/4 cup water (plus more as needed for consistency)
- Juice of half a lemon or lime
- 2 cloves garlic, minced
Instructions
- Preheat the Oven: Set your oven to 400ºF (200ºC) to prepare for roasting the chickpeas, ensuring a crispy and flavorful texture.
- Cook the Quinoa: In a small saucepan, add the quinoa and 1 cup of water. Bring to a boil over high heat with the lid on. Once boiling, reduce the heat to low, cover, and simmer for 10–15 minutes until the quinoa is fluffy and water is absorbed.
- Prepare and Roast Chickpeas: Spread the drained and rinsed chickpeas evenly on a baking sheet. Drizzle with oil and toss to coat thoroughly. Sprinkle cumin, turmeric, black pepper, cinnamon, and salt over the chickpeas and toss again to evenly distribute the spices. Roast in the preheated oven for 14–16 minutes until golden and crisp.
- Make the Tahini Dressing: In a small bowl, whisk together tahini, lemon or lime juice, minced garlic, and 1/4 cup water. Adjust the water amount to achieve your preferred consistency—add more if you prefer a thinner dressing.
- Prepare Fresh Toppings: While quinoa and chickpeas cook, slice the red onions and cucumber, and gather arugula, feta cheese, banana peppers, and kalamata olives for assembling the bowl.
- Assemble the Buddha Bowls: Divide the cooked quinoa between two bowls. Add a generous handful of arugula to each, then top with the roasted chickpeas. Arrange the sliced red onion, cucumber, feta, banana peppers, and kalamata olives on top. Drizzle each bowl with the prepared tahini dressing. Serve and enjoy your colorful, nutrient-packed Chickpea Shawarma Buddha Bowl!
Notes
- Quinoa can be rinsed before cooking to improve texture and remove bitterness.
- Adjust spices on chickpeas to taste; add cayenne pepper for extra heat if desired.
- The tahini dressing can be stored in the refrigerator for up to 3 days.
- Use coconut oil for a slightly sweeter flavor or olive oil for a classic taste.
- Optional: Add avocado slices or cherry tomatoes to boost freshness and nutrition.
