Chickpea Buddha Bowl

Name: Chickpea Buddha Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 180 g Cooked chickpeas; 100 g Quinoa; 60 g Baby spinach; 80 g Cherry tomatoes; 50 g Cucumber; 50 g Carrot; 40 g Hummus; 10 g Olive oil; 10 g Lemon juice

A vegan power bowl — roasted chickpeas and quinoa over leafy greens with hummus and lemon.

LunchMediterraneanVeganEasyNutri-Score A

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Prep: 10 min
Cook: 20 min
Serves: 1 person

Nutrition per serving

628kcal per serving

Protein27 g

Carbs88 g

Fat21 g

Fiber23 g · 82% of 28 g daily

Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.

Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.

Ingredients (9)

Method

1
Heat the oven to 200 °C / 400 °F.
2
Toss the chickpeas with a little olive oil, salt and paprika; roast for 18–20 minutes until crisp.
3
Arrange the quinoa as the base of the bowl.
4
Top with the spinach, tomato, cucumber and shredded carrot.
5
Add the roasted chickpeas and a generous dollop of hummus.
6
Drizzle with olive oil and lemon juice, season and serve.

High-fiber