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Tomato Cucumber Chickpea Buddha Bowl recipe, served and ready to eat, easy homemade dish
Thomas Baker

Tomato Cucumber Chickpea Buddha Bowl Vibrant Fresh Way to Make Real Meals

Enjoy a vibrant and fresh Tomato Cucumber Chickpea Buddha Bowl that's perfect for an easy lunch or quick lunch. This vegetarian buddha bowl combines crispy roasted chickpeas, fresh veggies, fluffy quinoa, creamy hummus, and feta cheese, making it one of the best lunch ideas and a satisfying chickpea salad bowl option.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 427
Ingredients Method Notes

Ingredients
  

  • 14 ounces chickpeas canned
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup quinoa uncooked
  • 1 cup water
  • 2 cups lettuce
  • 1 cup cherry tomatoes halved
  • 2 small cucumbers diced
  • 1 bell pepper diced
  • 1/2 red onion thinly sliced
  • 12 kalamata olives pitted
  • 1 cup hummus
  • 1 cup feta cheese crumbled

Method
 

  1. Set your oven to 200C (400F) and prepare a baking sheet with parchment paper.
  2. Toss the drained chickpeas with olive oil, garlic powder, smoked paprika, onion powder, dried oregano, salt, and pepper in a mixing bowl.
  3. Distribute the seasoned chickpeas evenly on the baking sheet and roast in the oven for about 20 minutes, giving them a stir halfway through to ensure even crisping.
  4. While the chickpeas cook, rinse the quinoa and combine it with water in a saucepan. Bring to a boil, then cover and lower the heat to simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.
  5. To build your Buddha bowls, divide the chopped lettuce among four bowls. Neatly arrange the halved cherry tomatoes, diced cucumbers, bell pepper, red onion, and Kalamata olives in sections.
  6. Add the roasted chickpeas and cooked quinoa to their own areas in each bowl. Place a dollop of hummus in the center and sprinkle crumbled feta cheese on top.

Notes

  • Store veggies, quinoa, chickpeas, hummus, and feta cheese separately in airtight containers. Chickpeas keep at room temperature for up to 5 days, while others refrigerate for 3-4 days. Quinoa can be frozen up to 3 months. Enjoy the Buddha bowl cold or warm the quinoa in the microwave for 20-30 seconds if preferred.