Chickpea Spinach Buddha Bowl with Lemon Garlic Tahini Dressing
Photo Credit: Michael Gonsalves

Chickpea Spinach Buddha Bowl with Lemon Garlic Tahini Dressing

This salad is just as colorful as it is tasty. It's loaded with protein, vitamin C, healthy fats, fiber, and minerals such as calcium, magnesium, and iron.

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Chickpea Spinach Buddha Bowl with Lemon Garlic Tahini Dressing

Chickpea Spinach Buddha Bowl with Lemon Garlic Tahini Dressing

This salad is just as colorful as it is tasty. It's loaded with protein, vitamin C, healthy fats, fiber, and minerals such as calcium, magnesium, and iron.
Course: Lunch
Keyword: buddha bowl, chickpeas, tahini
Servings: 2
Author: Nastasha McKeon

Ingredients

Marinated Chickpeas:

  • 2 15oz cans chickpeas, rinsed and drained
  • 1/2 medium lemon, juiced (about 3 tablespoons)
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon Himalayan salt (or to taste)
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil
  • pinch of black pepper

Buddha Bowl:

  • marinated chickpeas
  • 4 to 6 cups baby spinach
  • 1 medium red bell pepper, diced
  • 1 large avocado, diced and salted
  • lemon garlic tahini dressing
  • 1 cup cooked quinoa

Instructions

Marinated Chickpeas:

  • Drain and rinse chickpeas. Combine all ingredients and marinate chickpeas in the refrigerator for a minimum of 20 mins.

Buddha Bowl:

  • Divide spinach between four bowls. Place ¼ cup of the cooked quinoa on top of the spinach (you can prepare quinoa in advance and serve cold, but I prefer to make the quinoa while I'm prepping everything else because I love the warm quinoa in this bowl).
  • Divide Marinated Chickpeas between your bowls, and sprinkle with bell pepper, and avocado.
  • Drizzle the Buddha bowl with Lemon Garlic Tahini dressing and serve immediately.

Notes

Excerpted from Plant Food is Medicine by Natasha McKeon, cover and book design by Michael Gonsalves © 2021
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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