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
Scale
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.
